Port Poached Otto Farm Cherries with Brioche and Clover Dairy Crème

Port Poached Otto Farm Cherries with Brioche and Clover Dairy Crème

Ingredients
  

Brioche

  • 1 envelope 2 1/4 teaspoon active dry yeast
  • 1/4 cup half-and-half warmed to 98 degrees
  • 1/2 tsp plus 1/4 cup evaporated cane juice
  • 2 cups all-purpose flour
  • 1/4 tsp kosher salt
  • 3 large eggs
  • 5 ounces unsalted butter at room temperature plus 4 ounces melted

Cherries

  • 1 pound cherries washed, drained and pitted*
  • 1 cup boiling water
  • 1 1/2 cups port wine
  • 1 tsp potato starch** dissolved in
  • 1 Tbsp cold water

Crème

  • 1 cup whipping cream
  • 1 cup sour cream

Instructions
 

For the Brioche:

  • Preheat oven to 425 degrees. Combine the yeast, half-and-half and 1/2 teaspoon evaporated cane juice in the bowl of a stand mixer, mix well and let stand until bubbles form on the surface. Add the flour, salt, eggs and beat with the paddle for 3 minutes at medium speed. Add 5 ounces of butter and mix until just incorporated. Cover the bowl with plastic and let rise in a warm, draft-free space until doubled in bulk – about 1 to 1 1/2 hours.
  • Punch down the dough gently. Butter a cookie sheet and spread the dough onto it, making a 12 x 15 inch rectangle about 1/4 inch thick. Brush the top with the melted butter and sprinkle with the 1/4 cup of cane juice. Place in the center rack of the oven and bake for 20 minutes until evenly golden brown.

For the Cherries:

  • Place the cherries in a non-reactive bowl and pour the boiling water and 1 cup port over them. Cover the bowl with plastic and let steep for 2 hours. Drain the juice and pour into a sauce pan. Add the potato starch water mixture and bring to a boil. Cook for 2 minutes. Remove from the heat and cool to room temperature and add the remaining 1/2 cup port.

For the Crème:

  • Whip the cream to soft peaks then fold in the sour cream.

To serve:

  • Cut the brioche into 8 portions, place on dessert plates and top with the poached cherries and crème.

Check out other Spring recipes!

Spring Farro Bowl
Baked Strawberries with Meyer Lemon Zabaglione
Wild Mushroom Lasagna
Shaved Asparagus with Garlic and Ginger
Insalata Mista
Strawberry and Meyer Lemon Meringue Pie
Almond-Crusted California Halibut with Asparagus and Morel Mushrooms
Red Butter Lettuce with Microgreens, Red Onions and Orange Tarragon Vinaigrette
Spring Vegetables in Broth
Grilled Marin Sun Farms Grilled Leg of Lamb with Mint Pesto, Fregola and Asparagus and Leek Sauté

Let's Connect!

Share, Like, Repeat

Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800

Corporate and Campus Restaurants | Fine Arts and Distinctive Community Dining | Exceptional Catering

Copyright © 2024 Epicurean Group
Scroll to Top
Skip to content