Farmersgirl Kitchen

Cherry and Almond Frangipane Bake

Dessert, Uncategorized | February 6, 2014 | By

Don’t those cherries just look so good?  A real taste of summer in the middle of winter. I received them in a parcel of ingredients from the French company, Sabarot.  The company was formed in 1819 by an ancestor of the current manager and Sabarot aim to maintain the traditions and know how passed down through the family. 

Sabarot specialise in red fruits, dried vegetables (including puy lentils), dried mushrooms and snails, and they sent me a selection of their produce.

I haven’t tried all the products yet, but I have cooked the mushrooms in some risotto and they were very good quality.  I decided to use the cherries in a Cherry and Almond Frangipane dessert.  These cherries have had the stones removed and presented in a jar with a light juice.  The juice and cherries are not particularly sweet which means you can regulate the sweetness yourself or even use them in savoury dishes.  As I was making a dessert and wanted a slightly thicker and sweeter syrup, I heated the juice gently in a pan and added a teaspoon of cornflour slaked with a little water, once cooked out this created the texture of a cherry pie filling as shown in the first photograph.

Cherry and Almond Frangipane
Serves 6

1 jar Sabarot cherries in juice
100g caster sugar
1 tsp cornflour

for the Frangipane
55g butter
55g caster sugar
40g ground almonds
1 large egg
15g plain flour

1. Heat the oven to 180C/170C fan oven
2. Put the juice from the cherries and the sugar in a pan and heat gently until the sugar has dissolved.
3. Mix the cornflour with a little water and add to the warm, sweetened cherry juice and bring to a gentle boil.  Cook for 2 minutes,stirring all the time until the starch is cooked out.
4. Add the cherries to the sauce and place in a shallow dish, leave to cool slightly. 
4. Using an electric mixer or a wooden spoon, beat together the frangipane ingredients.
5. Spoon the frangipane mixture over the cherries.
6. Bake at 170C for 20 minutes until risen and golden brown.
7. Serve with cream or greek yogurt.

I was very pleased with how the cherries worked with the frangipane.  I’ve made a cherry frangipane before with fresh cherries but the bottled cherries had a lovely intensity of flavour and were a good contrast to the soft, almond sponge.

I was supplied with these products by Sabarot for review.  I was not paid for this post and all opinions are my own.

Comments

  1. Leave a Reply

    Deena Kakaya
    February 6, 2014

    These are some of my absolute favourite ingredients, going to give this a try x

  2. Leave a Reply

    GG
    February 6, 2014

    Ooh I bet these cherries are great in the frangipani , great looking dessert. GG

  3. Leave a Reply

    Karen S Booth
    February 6, 2014

    What a tres chic parcel Janice, I love the recipe you created too! A French Classic done the farmersgirl way, fabulous! Karen

  4. Leave a Reply

    Sarah Trivuncic
    February 6, 2014

    Those cherries look lush Janice! And I love frangipane filling 🙂

    Hope you're surviving with Operation Dry Rot, am following the photos on FB, I hope it will be over for you soon.

  5. Leave a Reply

    Sylvia F.
    February 7, 2014

    I love almond and cherries! It always goes well with everything 🙂

  6. Leave a Reply

    belleau kitchen
    February 7, 2014

    oh Janice, what a stunning bake… the combo of almonds and cherries is simply gorgeous and this looks like the kind of old-fashion pud I would so thoroughly polish off in seconds… and then go back for more!

  7. Leave a Reply

    Tina Anand
    February 7, 2014

    Almonds and cherries go perfectly well together, and your frangipane bake looks divine.

  8. Leave a Reply

    Ren Behan
    February 7, 2014

    The cherries look amazing as do the morels, which can be very difficult to find, dried. The cherry and almond bake looks divine, too!

  9. Leave a Reply

    Jane Sarchet
    February 7, 2014

    Jeesh, that looks fabulous! I haven't had cherries for an age as Jonny doesn't like them. May have to treat myself 😉
    Janie x

  10. Leave a Reply

    Lou, Eat Your Veg
    February 10, 2014

    Oh scrumptious! I do love a frangipane and the classic almond and cherry pairing is truly sublime. They look like fabulous quality jarred cherries too, I regularly used to buy something similar when we lived in France 🙂

  11. Leave a Reply

    Anne Szadorska
    February 10, 2014

    I love anything cherry based – always makes me think of warmer times! Very handy already stoned in a jar too for you, no pink stained fingers after!

  12. Leave a Reply

    Fishfingers for tea
    February 11, 2014

    Loving the new look Janice! Almond and cherry is such a great combination and your bake looks lovely. I'll be interested to see what you do with the snails!

  13. Leave a Reply

    Jayne
    February 11, 2014

    Yum! Cherry and almond are favourites of mine, this sounds so good!

  14. Leave a Reply

    Sisley White
    February 23, 2014

    This is looks fabulous Janice. I love cherries!

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