Macerating is an easy way to infuse a lot of flavor into fruit. Macerated fruit can be sweet, spicy, savory, acidic, boozy or bitter. It’s a quick way to soften and turn fruit into something interesting and delicious.
I first sliced the cherries, removed the pits, then softened in sherry vinegar and honey. Seasoned with thyme, sea salt and pink peppercorns for a wonderful depth of flavors. Served with crostini and creamy goat cheese and crunchy pine nuts, but perfectly roasted dukkah would have worked here as well.
It’s a totally amazing crank to bring the flavors to the next level and definitely a card you need up your culinary sleeve. Awesome when combined with goat cheese crostini and dukkah, a salad, grilled fish or chicken.
- 4 slices sourdough bread
- 1 tbs butter
- goat cheese
- 2 tbs toasted pine nuts
- 250 g cherries, sliced and pits removed
- 1 shallot, thinly sliced
- 2 tbs honey
- 2 tbs sherry vinegar
- sea salt
- 1 tsp pink peppercorns, crushed
- 1 tbs thyme leaves
Place the cherries and all the other ingredients in a bowl, toss, cover and set aside for at least 1 hour.
Heat the butter in a skillet, toast the slices bread until golden brown.
Top with goat cheese and macerated cherries and pine nuts, serve. Eat. Enjoy.