Almond Crêpes With Bordeaux Poached Cherries

Every two weeks my wife buys a basket of fresh fruits and vegetables from our local co-op. Sometimes they offer extra goodies at reasonable prices. This last week, in addition to our normal basket, my wife picked up 12 lbs of fresh bing cherries. These cherries most likely came from California, and while they’re pretty good, everyone knows that if you want a really good sweet cherry, you go to either Washington or Michigan. In any case, I knew I had to do something special with some of these cherries.

This light cherry dessert is a perfect way to finish a mid-summer’s meal. The Bordeaux reduction syrup adds some nice complexity to an otherwise simple dessert.

Serves: 6
Season: summer

Almond Crêpes & Cream Filling

Ingredients

1 CUP MASCARPONE CHEESE

1/4 CUP CREAM CHEESE

1/4 CUP CONFECTIONER’S SUGAR

2 TBSP HEAVY CREAM

1 TSP VANILLA EXTRACT

1 CUP HEAVY CREAM

1/2 CUP MILK

2 EGGS

1 1/2 TSP VEGETABLE OIL

1/4 TSP VANILLA EXTRACT

1/2 TSP ALMOND EXTRACT

1/2 CUP ALL PURPOSE FLOUR

3 TBSP CONFECTIONER’S SUGAR

1/2 TSP SALT

Directions

First, let’s make the cream filling. In a mixing bowl, combine the mascarpone cheese, cream cheese, heavy cream, confectioner’s sugar and vanilla extract.
With a spatula, integrate the ingredients until smooth and refrigerate.
Next, let’s make the crêpe batter. In a mixing bowl, combine the heavy cream, milk, eggs, vegetable oil, vanilla and almond extracts.
After mixing the wet ingredients, sift the dry ingredients into the bowl and mix well.
Heat up a 9″ skillet over medium heat on the stove.
To make the crêpes, ladle between 1/4 and 1/3 cup batter into the hot skillet. Rotate the skillet quickly until the batter evenly covers the bottom.
Let the crêpe batter cook over medium heat until the edges are golden brown. Use a spatula to flip the crêpe and cook the other side.

Bordeaux Poached Cherries & Syrup

Ingredients

2 CUPS BORDEAUX WINE
2/3 CUP + 1/3 CUP SUGAR

2 CUPS PITTED CHERRIES

Directions

In a medium sauce pan, dissolve 2/3 cups of sugar in the wine.
Add the pitted cherries and bring the wine to a gentle simmer over medium low heat.
Poach the cherries for 8-10 minutes.
Strain out the cherries and refrigerate.
Add extra 1/3 cup of sugar to the simmering wine.
Reduce the wine by 1/2 volume, and refrigerate the syrup.

Notes

Feel free to substitute any kind of red wine for the Bordeaux.
Crêpes can be difficult to cook just right. Use the first crêpe that you make to get the amount of batter just right and to practice the technique.
Use some mint as a garnish… the oils from the mint leaves add a layer of depth to the dessert.