Thursday, July 18, 2013

Cherries in Apricot Sauce

I was visiting Alice and her long time friend, Jane. Jane graduated from culinary school several years ago and is a Pastry Chef in a very elegant restaurant. Conversations inevitably turn to food when we are together.

Jane just told me that I was the one who inspired her to go to culinary school! I was so surprised by that and I felt so honored and flattered. It was honestly one of the sweetest things anyone has ever told me. I inspired someone. How cool.

She told me "those cherries" I made when she visited once were so different and so delicious and really started making her think about and want to learn about cooking different dishes than she had known before. She said whatever spice was in the cherries was so intriguing.

Even though it has been many years, I knew exactly what cherries she was talking about. That was the only time I ever made them. Of course, she inspired me to want to make them again. 

This is one of those deceptively simple recipes that become so much more than the ingredient list conveys.

Cherries in Apricot Sauce
(The Book of Whole Meals by Annemarie Colbin)
1 1/2 pounds fresh cherries
1 cup apricot juice
1 cinnamon stick
1 1/2 Tbsp. kuzu*
1/2 cup water
Zest on 1 lemon

Pit the cherries and place in a heavy saucepan; add the juice and cinnamon stick. Place over medium, cover and simmer for 5 minutes.

Dissolve the kuzu (or other starch) in water; stir in the lemon zest and pour into the cherries, stirring constantly over medium heat until clear and thick. Serve chilled or at room temperature.

*Kuzu is a root starch highly prized for thousands of years in China and Japan for its medicinal qualities. You may substitute another starch such as cornstarch, potato or rice starch, arrowroot or tapioca.


  1. These look lovely! I don't always cherries for cooking, except the pie kind.

  2. These cherries were wonderful over a dish of vanilla ice cream. I'm going to make a cherry pie next. Thanks for your comment.