Friday, 13 November 2015


“In Japan, the cherry blossom represents the fragility and the beauty of life. It’s a reminder that life is almost overwhelmingly beautiful but that it is also tragically short.” - Homaro Cantu

We are enjoying cherry season at the moment in Melbourne and as well having these delightful fruits fresh, there are a multitude of ways to enjoy cooking with them. Here is a favourite recipe of ours for Spring, before the cherries are all too soon over (but yes, I suppose you can substitute canned cherries for fresh if there are none available...).

Cherry Eton Mess
350 mL thickened cream
2/3 cup sugar
1 tsp vanilla extract
150 g petite vanilla meringues, roughly chopped (or you can use meringue nests, crushed)
2 cups pitted cherries, halved
1 tbsp maraschino liqueur
1/2 cup hot water

In a small saucepan combine the sugar and hot water over low heat. Stir until the sugar is dissolved. Increase the heat to medium and simmer without stirring for five minutes or until the syrup thickens. Add the cherries and vanilla extract. Increase the heat to high and simmer for one to two minutes and remove from the heat and add a tbsp. of maraschino liqueur. Allow to cool completely.
Beat the cold cream with a tbsp of sugar until it thickens and stiff peaks form. Do not over-beat as it will curdle. Put in the refrigerator.
Cherry Eton mess should be made up just before serving. When ready to serve, mix together the cream and the chopped meringues. Very gently fold through the cherry syrup mixture (don't totally combine) and heap into serving glasses. Top with a decorative meringue and fresh cherry if desired. Serve the cherry Eton mess immediately.

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