Balsamic Cherries n Peach crisp
It’s week four of Food Network’s season-long garden party, Summer Fest 2011 and here I am with another recipe to take part in the fest!
Last time it was cucumber and if you remember I made that gorgeous “Cucumber Gazpacho with spiced corutons“. Did you try it yet? It is a perfect Summer treat! Do try it. 🙂
This time the main ingredient is ch..ch..ch..ch..”Cherry”, and to celebrate the summer fest, I made this beautiful, scrumptious “Balsamic cherries n peach crisp”. So why it is called “Crisp”? hmmm how can I explain? Let me give it a try! Do you like a flaky crust of pie? It is kind of the same but the ingredients are bit different (or should I say healthier :)) and so is the layer. You do not need to roll the dough, you just need to mix the ingredients and spread it over the fruits and let it bake in the oven for 35-40 minutes. And also Crisp is only covered from the top and pie is nicely covered from the top and bottom. Easy hmm?
This dessert is very easy to make and healthy since it has fresh fruits and less butter in it. I make fruit crisps many times and it is one of my favorite dessert. I have tried balsamic vinegar with strawberries and peaches. Both the experiments were successful. I even make peaches and blueberry crisp so thought to substitute blueberries with cherries and to give it a nice tangy twist I added some balsamic vinegar. And oh boy!! It’s really heavenly. Warm fruits covered in a crispy layer of oatmeal and on the top of that a bit of mascarpone cream in every bite…hmmm.. I can still feel the taste!! It really is delicious. I hope I will be able save some for V :). You know what you definitely need to try this one. It’s worth the effort.
Talking about cherries, I never liked cherries in my entire life (I am talking as if I am into my 80’s)..hahah. No but really I never enjoyed the taste of preserved dark red glossy cherries we get on the cake or ice-cream. YUKK it is! So I was kindaa afraid to try the fresh ones because I was kind of expecting the same taste. But guess what I absolutely loved it. Now I do not forget to buy fresh cherries every time I go to the grocery store. I just love these tiny tangy, sweet cherries! This summer it has taken place of grapes in my refrigerator. 🙂 I wish summer stays here for longer time so I can enjoy all my summer fruits/veggies for longer time and not the heat.
So here you go with the easy recipe of “Balsamic cherries n peach crisp”! Enjoy!
Yields: 4 servings (4 regular Ramekins or 2 Large size Ramekins)
Preparation time: 15 minutes
Baking time: 35-40 minutes
2 big or 4 regular Ramekins or You can even use a regular pie plate and make it a family style
For the layer of fruits:
- 2 ripe peaches diced/sliced (I just used one since my peach was pretty big)
- 1 Tbsp granulated sugar (Add 1 Tbsp more if you peaches are not sweet)
- ½ to 2/3 cup pitted ripe cherries
- 1 Tbsp Balsamic vinegar
- ¼ tsp salt
- ¼ tsp vanilla syrup
- 1/4 cup regular Oats
- ¼ cup all-purpose flour
- A pinch of salt
- 1 Tbsp brown sugar
- 2 Tbsp cold butter
Mascarpone cream (Recipe follows)
Some sliced almonds and cherries to garnish
- Pre-heat the oven to 350F.
- In a small saucepan, stir together the cherries, sugar and balsamic vinegar, and place over a medium heat.
- Bring to a boil and continue to cook for 5 minutes, stirring occasionally.
- In a medium bowl toss the warm cherries and syrup with the sliced peaches.
- Divide fruits equally into ramekins and cover with the layer of crust (Recipe below).
- Bake it for about 35-40 minutes or until the top is browned and crisp and the juices are bubbly.
- Serve with a dollop of Mascarpone cream (Recipe follows) and garnish with some sliced almonds and cherries.
Method for Crisp/crust:
Combine flour, brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low-speed until the butter is pea-sized and the mixture is crumbly. OR You can even use your fingertips/butter-dough blender. I prefer using my handy dough blender tool because that way butter stays cold for longer time. And less mess 🙂
Once done follow with the steps mentioned above.
For Mascarpone cream:
- 2 Tbsp Mascarpone cheese ( I made my own but you can buy it from the store) (Room temperature)
- ½ tsp Vanilla syrup
- 1/2 cup heavy whipping cream
- 1 Tbsp powdered sugar
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Add Mascarpone cheese and mix for 1 or 2 times. Just mix it do not beat it.
Put a big scoop of Mascarpone cream on the top of your Balsamic cherries n peach crisp and garnish with some sliced almonds, cherries and serve. Serve warm or at room temperature.
Also check out more Cherry recipes from my fellow bloggers:
What’s Gaby Cooking: Cherry Chocolate Truffle Ice Cream
Big Girls Small Kitchen: Cherry Cornmeal Cake
Cooking With Elise: Roasted Cherries with Lavender and Almond Panna Cotta
Daydreamer Desserts: Cherry Crumble Cake
Ingredient Challenge Monday: Black Forest Ice Cream Done Two Ways
Spices and Aroma: Dilkush with Cherries
And Love It Too: Cherry-Pecan Chicken Salad
FN Dish: The Ultimate Cherry Pie
Daily*Dishin: Simple French Cherry Clafouti
Glory Foods: Collard Greens and Cherry Reduction
Chez Us: Gluten-Free Cherry Clafoutis
Food for 7 Stages of Life: South Indian Hot and Sour Soup
Virtually Homemade: Dark Chocolate Cherry Kuchen
In Jennie’s Kitchen: Cherry Conserves
The Sensitive Epicure: Gluten-Free Cherry Almond Clafouti
Cooking Channel: Very Cherry Sangria
Napa Farmhouse 1885: Cherry Balsamic Vinegar
Zaika Zabardast: Balsamic Cherry and Peach Crisp
Mooshu Jenne: Rainier Cherry Panna Cotta
Virtually Vegan Mamma: Fresh Cherry and Almond Scones
CIA Dropout: Italian Cherry Cake
Sweet Life Bake: Honey-Tequila Pickled Cherries
Cooking With Books: Cherry Cooler
Recipe Girl: Cherry Limeade Pound Cake