Cherry season has arrived! Blessed be, because they’re one of the fruits I enjoy the most. I love having them as part of the nibbles—to refresh and quiet hunger while waiting for the meal to be ready—at snack time, warning the kids to watch out for the pit and seeing how they enjoy trying to make the most of the juicy part and, of course, how I love making jams and cakes with them!
Many of us make the most of them at their peak and use them for all kinds of creations. The recipe I wanted to show you today is the one Rosa, from Pemberley Cup & Cakes, has prepared: a delicious and striking cherry cobbler that will leave your guests speechless. You can see the recipe here.
To make it, she used the skillet, which suits the recipe perfectly because you can bake it in the same skillet, with no need to transfer it to another tray, since the Le Creuset skillet is entirely cast iron, with no wooden or plastic parts that would prevent using it at high temperatures.
If you’re up for making the recipe, you may be interested to know that using a pitter works wonderfully to pit the cherries. I use the one from Oxo, which saves me a lot of splatters, but the others we have in the shop work very well too, and all of them also serve to pit olives.
Comments
Raquel said:
Se ve deliciosa esa cobbler no tengo escusa para no hacerla ya tengo el deshuesador en casa gracias por el servicio y la rapidez estoy encantada, deseando estoy de hacer recetas con cerezas y publicarlas en mi blog, Mi Diversión en la cocina.