Cherry Charlottes
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
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
  1. 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.
  2. 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.
  3. Cook on low until thick. Add the sugar, vanilla and cherries. Stir well for 3 minutes.
  4. In small souffle cups, butter the crust-less bread and place the bread, butter side down into the dish.
  5. Press the bread into the mold, breaking into pieces as necessary.
  6. Fill the molds with the cherry mixture
  7. Top with another piece of bread.
  8. Bake at around 250 for 5-10 minutes or until the bread is golden brown.
  9. Let cool
  10. Slide a knife around the mold. Place a plate over the top of the mold and flip upside down.
  11. Serve with vanilla icecream.
Recipe by Amor y Sabor at https://amorysabor.com/cherry-charlottes/