Cherries Montmorency(Compote With Orange Cream And Macaroons) -

Cherries Montmorency
(Compote With Orange Cream And Macaroons)

Compote of 1½-2 lb fine, large, red cherries (chilled)

Ingredients

For macaroons

4 oz ground almonds
8 oz caster sugar
2 egg whites
2-3 drops of vanilla, or almond, essence
½ oz rice flour, or plain flour

For orange cream

3-4 sugar lumps
1 orange
Approximately 4 pint double cream
2 tablespoons kirsch (optional)

Forcing bag and plain pipe; rice paper (optional)

Method

Set the oven at 325-350°F or Mark 3-4. First prepare the macaroons. Work the almonds and sugar well together, or pound them, if preferred, to extract as much oil as possible. Break the egg whites slightly with a fork and add them by degrees to the almond mixture, creaming them well together. (This may be done using the paddle of an electric mixer.)

Then add the essence and allow mixture to stand for 5-10 minutes. Fill macaroon mixture into a forcing bag fitted with a plain pipe, and pipe it out on to rice paper or baking sheets (lightly greased and floured). Be careful to pipe so as to make fairly flat rounds ; this is helped by banging the sheet lightly on the table.

Bake macaroons in the pre-set oven for 12-15 minutes or until well cracked and a light colour. A good macaroon must not be browned or over­baked. Take them from the oven and leave to cool. Rub the lumps of sugar on the rind of the orange until they are well impregnated with oil.

Crush them in a bowl and add the strained juice of the orange. Whip the cream lightly until it will barely hold its shape, then fold in the orange syrup. Arrange the macaroons and the cherry compote, free of juice, in layers in a serving dish. Large macaroons may be broken into 2-3 pieces; sprinkle macaroons with kirsch if wished. Spoon orange cream over top, make sure that it is not too solid but will run over and into the pudding nicely. This sweet resembles a trifle.

Related food category:

• Fresh Fruit Dessert