Sauteed Cherries with Grappa and Almonds
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 325
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 48
- Dietary Fiber
- 3
- Sugar
- 43
- Protein
- 3
- Cholesterol
- 10
- Sodium
- 368
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
Ingredients
2 tablespoons unsalted butter, at room temperature, divided
1/2 cup whole almonds, skin-on
Kosher salt
1/4 teaspoon ground cinnamon, sifted
1 pound or 3 cups whole cherries, preferably Bing cherries, washed, dried, cut open and pitted, but left somewhat whole
1/2 cup granulated sugar
2 cinnamon sticks
1/2 cup Grappa, plus a splash to finish
1 pint lemon sorbet
Directions
- After spending some time in the south of France, I really came to love certain fruits and nuts mixed together in desserts. Maybe it's because almonds and cherries are actually both fruits, that I feel they belong together. Or maybe, quite simply, it's the flavor combination of these 2 ingredients that makes them perfect (and simple finish) for any meal. It can be paired with a sorbet or ice cream, depending on your mood.
- Heat a heavy-bottomed skillet over medium-high heat. Add 1 tablespoon butter and the almonds. Stir to coat the nuts with the butter. Add the ground cinnamon and toss to coat. Toast until fragrant. Transfer the almonds to a bowl and set aside.
- Return the skillet to medium heat and allow it to get hot again, about 1 minute. Add the remaining 1 tablespoon of butter and toss in the cherries. Stir in the sugar and cinnamon sticks. Cook for 1 minute, stirring so the sugar dissolves, then remove the skillet from the heat. Carefully add the Grappa and gingerly return the skillet to the heat. Step back a little as the alcohol may cause the pan to flame slightly. Stir and continue cooking until the liquid becomes somewhat syrupy, an additional 1 to 2 minutes Remove the cinnamon sticks.
- Arrange the cherries in 4 to 6 bowls, top with almonds, a splash of Grappa and a generous scoop of lemon sorbet. Serve immediately.