December: Cherries

AT A GLANCE

  • Serves 6 people

  •  
  • Cherry salad
  • 500 gm Rainier cherries, pitted and halved (see note)
  • 500 gm red cherries, pitted and halved
  • 2 tbsp caster sugar
  • 125 ml (½ cup) rosé
  •  
  • Almond-milk granita
  • 750 ml (3 cups) milk
  • 125 ml (½ cup) latte di mandorla (see note)
  • 1 tsp orange blossom water
01   For almond-milk granita, combine all of the ingredients in a bowl, pour into a large freezer-proof container and freeze until half frozen. Remove from freezer and, using a fork, break mixture into small ice flakes, then freeze for another 1-2 hours or until granita is just frozen. Using a fork, stir once more, breaking mixture into ice flakes.
02   For the cherry salad, combine cherries, caster sugar and rosé and stand for 1 hour. Serve cherries with a little of the rosé syrup and the granita.
Note

ALSO IN SEASON

Fruit
Apricots, bananas, berries (gooseberry, loganberry, raspberry, strawberry), cherries, currants (blackcurrant, redcurrant), lychees, melons (honeydew, rockmelon, watermelon), oranges, passionfruit, pineapples, rambutans, starfruit.

Vegetables
Asparagus, avocado (hass), beans (green, snake), capsicum, celery, choko, cucumber, eggplant, lettuce, onions (salad, spring), peas (green, snow, sugarsnap), radish, squash, sweetcorn, tomato, watercress, zucchini, zucchini flower.

Seafood
Asian squid, Atlantic salmon, bay prawn, bigeye tuna, blue swimmer crab, goldband snapper, greenback flounder, rock lobster, Roe’s abalone, Spring Bay scallops, tiger flathead.

Note Rainier cherries are available from Snowgoose. Latte di mandorla is sweetened almond-milk concentrate, available from Simon Johnson.

Recipe:

ADELAIDE LUCAS

Photography:

LUKE BURGESS

Styling:

EMMA KNOWLES

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