Another catch up post here: remember when I wrote about the first cherries of summer? Well this is what I ended up making with them.
I made these shortcakes from, I think, a NY Times recipe. But it’s been about half a year, so I could be mistaken. In any case, it was lovely: somewhere between a biscuit and a scone.
In any case, I know I topped them with a cherry compote and a yogurt cream. I splurged on a cherry pitter, so prepping the cherries was a breeze. Then I gently simmered them in some rosé with a bit of white pepper and a decent amount of sugar.
The cream was very simple. Good quality vanilla yogurt, heavy cream, and a pinch of vanilla sugar.
So delicious. And I love the bright pinkish-red of the cherry sauce.
Pastries, Pics & Politics 