This dessert is really easy and super yummy.
| Cherry Charlottes |
Recipe Type: Dessert
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 6
Great way to use fresh cherries or other summer berries
Ingredients
- 3 cups fresh cherries
- 1 tbsp corn starch
- 2-3 tbsp sugar (to taste — I like this a bit tart)
- 1 tsp vanilla
- loaf of challah or plain white bread, crusts removed
- butter
Instructions
- If cherries have pits and you don’t have a pitter, an easy way is to poach them. Bring 2 cups of water to a boil, put cherries in saucepan for 1 minute. Remove from heat. When cool, the pits easily pop out.
- Remove the liquid from the poaching and set aside. Heat the cherry liquid on medium low in a saucepan. When warm, mix a small amount in a separate dish with the cornstarch. Mix the cornstarch into the saucepan.
- Cook on low until thick. Add the sugar, vanilla and cherries. Stir well for 3 minutes.
- In small souffle cups, butter the crust-less bread and place the bread, butter side down into the dish.
- Press the bread into the mold, breaking into pieces as necessary.
- Fill the molds with the cherry mixture
- Top with another piece of bread.
- Bake at around 250 for 5-10 minutes or until the bread is golden brown.
- Let cool
- Slide a knife around the mold. Place a plate over the top of the mold and flip upside down.
- Serve with vanilla icecream.
Thickening the cherries
Out of the oven
The filled molds
Serving suggestion
