My thoughts about cherries are simple— sweet, juicy and beautiful. Fresh cherries are so delightful & delicious, but for some reason, cherries are mainly thought of as decorative rather than the lead. Instead of putting it on top of an ice cream sundae, can cherry be the star of its own story? I think ‘yes.’
Every year, I have been looking forward to the cherry season even though cherries are now available all year-round in the frozen food section. But you have to admit, fresh cherries are so much better than the frozen ones. With all the ‘eating raw’ mentality in the society these days, eating fresh cherries is one thing I can willingly get behind. Though, after a while, I need to do something else with the wonderful locally-grown seasonal produce. I think ‘jam.’
Do you know there are many different kinds of jams under the sun in your local super market, but hardly a cherry jam? Why is it that a cherry jam becomes a rare item? So, this year during cherry season, I’m determined to make as much cherry jam as possible. I will put it on everything —from a slice of bread in the morning to a cocktail after dinner, but I think I kind of get ahead of myself, don’t I? I first need to make a jar of jam. “When can I see it,” you ask? I think ‘now.’
My apology for giving you a recipe link, instead of conveniently providing you a complete recipe here in this blog. You see, since I don’t want to change a thing from the original recipe, I shouldn’t print someone else’s hard work here either. Plus, the original recipe is from one of my favorite food bloggers, David Lebovitz, I am positive you will enjoy his blog as much as I do. After you finish with the jam, use it for the next step, which is to make chocolate & cherry jam bread pudding. Nothing is difficult about this recipe; in fact, the hardest part is pitting those cherries, really.
- 1 x 700g. chocolate loaf bread, sliced
- 1/2 - 1 cup cherry jam
- 600ml heavy cream
- 3 eggs
- 1/2 cup sugar
- 1 vanilla bean, cut & scrape out seeds
- Preheat oven to 350F. Spread cherry jam on every slice of chocolate bread, cut in cube, and arrange in baking dish. Gently boil heavy cream over medium heat, remove from heat & set aside. Whisk eggs, sugar and vanilla bean in the separate bowl to combine; gradually add cream while whisking. Pour cream mixture over the bread, gently submerge bread in the cream mixture & set aside for 15-20 minutes. Bake for 15-20 minutes; let cool for further 5-10 minutes. Serve warm.
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