AARP - Segunda Juventud - Michigan Sour Cherries

Michigan Sour Cherries with Vanilla Cream and Orange Sabayon
Adapted from Raw by Charlie Trotter & Roxanne Klein (Ten Speed Press)

By Sacha Cohen
August/September 2006

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Broccoflower Couscous

Portobello Mushroom Pavé

Serves 4

Orange Sabayon

1/4 cup raw cashews, soaked for 10 to 12 hours in filtered water and drained

1 tablespoon maple syrup, or as needed

1½ tablespoons freshly squeezed orange juice, or as needed

1/2 orange, peeled, seeds removed, and chopped

1/4 cup chopped young Thai coconut meat

1½ teaspoons vanilla extract

2 teaspoons maple sugar

This recipe is adapted from Raw by
Charlie Trotter & Roxanne Klein
(Ten Speed Press)

To make the Orange Sabayon: In a high-speed blender, combine the cashews, maple syrup, orange juice, orange pieces, coconut, vanilla extract, and maple sugar and process until smooth. Thin with more orange juice or maple syrup as needed to create a smooth, thick sauce.

Vanilla Cream

1½ cups finely chopped young Thai coconut meat

1/4 cup raw cashews, soaked for 10 to 12 hours in filtered water and drained

7 dates, pitted

1/4 cup coconut water

1/4 teaspoon seeds from vanilla bean

1/4 teaspoon vanilla extract

To make the Vanilla Cream: In the high-speed blender, combine the coconut meat, cashews, dates, coconut water, vanilla seeds, and extract and process until smooth.

30 Michigan sour cherries

4 small red plums

4 teaspoons fresh tiny tarragon leaves

Pit 10 of the cherries, place them in the high-speed blender, and process until smooth. Pass the purée through a fine-mesh sieve. Halve and pit the remaining cherries. Using a sharp paring knife, cut each plum into circular slices ¼ inch thick, cutting around the pit. Carefully lift off the slices.

Assembly: Spoon one fourth of the Orange Sabayon onto the center of each plate. Top with one fourth of the Vanilla Cream. Arrange one fourth each of the cherry halves and plum slices over the creams. Sprinkle with 1 teaspoon of the tarragon leaves, and drizzle the cherry juice around the plate.

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