Thursday, February 26, 2015

Sour Cherry Galette

We had leftovers for dinner tonight so that meant I had all this extra time, just kidding, but I did clean out the fridge and found a pie dough that needed to be used. A couple of cans of cherries - one in water and one in syrup, rained and popped in the free form pie shame on a sheet pan.

Free form pie also called galette, around sweet and tart cherries (sweet are the dark while the light are sour), tablespoon of sugar in the raw and a 1/2 tablespoon of butter 
Baked in 400° F oven for 35 minutes, shorter bake time because there is no second crust 
The cherries are a lovely combination between the sweet and sour 
While the galette was baking, I reduced the strained liquid from both cans into a thick and tasty sauce. I added a teaspoon of agave to sauce while it was on the stove but you can add orange or lemon zest for some freshness. A slice was dusted with powdered sugar, a scoop of vanilla ice cream and drizzle of the cherry sauce. A surprise for hubby and perfectly paired with a coffee. Sometimes you don't need to wait for a special occasion for a special evening.

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