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.
Ingredients
- 4 slices sourdough bread
- 1 tbs butter
- goat cheese
- 2 tbs toasted pine nuts
macerated cherries
- 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
Instructions
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.
I’ve always said that cherries love goat cheese. Such a wonderful combo.
I agree (:
I adore all of the things you have going on here – especially the cherries and goats cheese. An absolutely divine combination of flavours.
Thanks Jane!
Oh my, that looks like an absolutely fabulous breakfast. Love how you’ve macerated the cherries with some savoury ingredients as well as the honey. It’s always good to keep everyone guessing as to whether they’re eating something sweet or something savoury.
THanks so much, happy you like this!
Your styling is incredible. This is too good to eat. I bet it tasted amazing though x
Yes, it did. Thanks 😉
So incredibly pretty, I love cherries but have never had them like his before. Yum.
glad you like it Cat!