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Port Poached Otto Farm Cherries with Brioche and Clover Dairy Crème

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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.