Caramelized cherries with grilled cookies
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, grill pan
Ingredients
• 300 g sour cherries, pitted, frozen or from a jar
• 50g butter
• 50 g brown sugar
• 150 ml cream
• 1 stick of cinnamon
• 4 grill cookies, e.g. gingerbread
Schmidt from Nuremberg
preparation
➊ Drain or thaw the cherries in a sieve.
➋ Put the brown sugar and two tablespoons of water in a small cast-iron pan, place it on the grill over direct heat and let it caramelize lightly. Then add the butter and cinnamon stick, let it foam and stir in the cherries.
➌ Then move the pan to the indirect heat, close the grill and let the cherries simmer gently in the caramel sauce for 5 minutes.
➍ Place two grill cookies in the middle of a large piece of aluminum foil and carefully seal the whole thing into a loose package. (Alternatively, place them next to each other in a small casserole dish with a lid.) Place on the grill for around 10 minutes over indirect heat, remove from the grill, let rest for 2 minutes, unwrap and break into large pieces.
➎ Either whip the cream in a bowl with a whisk until stiff or shake it in an espuma bottle.
Either divide the caramel cherries between two plates or serve them directly in the pan. Simply arrange the cookie pieces on top and garnish with the cream.
Recipe by Alexander Herrmann
Alexander Herrmann is a restaurateur, entrepreneur, author, moderator, speaker and entertainer and grew up in a family of hoteliers. The Herrmanns Romantik Posthotel in Wirsberg in the Franconian Forest has been owned by the family since 1869 and is home to two restaurants: a bistro with a modern Franconian interpretation and the gourmet restaurant Alexander Herrmann by Tobias Bätz (2 Michelin stars).
www.herrmanns-posthotel.de
www.alexander-herrmann.de
Recipe from FIRE&FOOD issue 02/2022
