500g black cherries, pitted
2 tbsp unrefined sugar
1 tbsp kirsch (for adults)
75 g butter
10 slices of baguette
50 g unrefined sugar
1 tsp cinnamon
1/2 tbsp flour
2 tbsp unrefined sugar
1 tbsp kirsch (for adults)
75 g butter
10 slices of baguette
50 g unrefined sugar
1 tsp cinnamon
1/2 tbsp flour
method
1. Place the cherries, sugar and kirsch in a saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 15 minutes.
2. Heat the butter in a frying pan and fry the slices of baguette on each side until golden.
Remove the bread, dust with sugar and cinnamon, and place at the bottom of a serving dish. When the cherries arc soft and cooked, remove them from the juice and pile on to the bread.
3. Blend the flour with a little water and, using a balloon whisk, quickly mix this into the warm cherry juice. Gently bring to the boil. The mixture will thicken slightly, becoming velvety.
4. Pour over the bread and cherries, and serve.
2. Heat the butter in a frying pan and fry the slices of baguette on each side until golden.
Remove the bread, dust with sugar and cinnamon, and place at the bottom of a serving dish. When the cherries arc soft and cooked, remove them from the juice and pile on to the bread.
3. Blend the flour with a little water and, using a balloon whisk, quickly mix this into the warm cherry juice. Gently bring to the boil. The mixture will thicken slightly, becoming velvety.
4. Pour over the bread and cherries, and serve.
serving amount
serves 6
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