Baked Cherries with white chocolate, honey toasted rye bread and verbena
500 g cherries
1 organic lemon
4 sprigs of verbena
2 tbsp acacia honey
Rinse the cherries and put them into an ovenproof dish.
Cut the lemon into ¼ and add to cherries, along with verbena (save some leaves for garnish) and honey
Mix it all around and put cherries in the oven, cook the cherries 10 min. At 170 degrees. So they get a little soft, but still retain their shape and freshness.
Take the cherries out of the oven and let them Marinate/ cool 30-40 minutes, before serving.
Cherries can easily be made 1-2 days in advance and then stored in a dish or a jar.
Serve the baked cherry with a little of the syrup from the baking, sprinkle of white chocolate, crispy rye bread flakes and verbena.
1 dl. Water
100 g sugar
75 g white chocolate
Bring water and sugar to a boil and heat to approx. 145 °. Melt the white chocolate. Whisk the warm syrup into the white chocolate in very thoroughly whipping. You can use a mixer.
Put the chocolate mixture onto wax paper and let it cool.
When the chocolate is completely cold, crush it to small pieces, “dust”
Honey toasted rye bread
¼ day-old bread
1 tbsp acacia honey or soft honey
A little sea salt
Cut the bread into very thin slices. Place slices on a piece of wax paper on a baking sheet and drizzle or brush with honey and sprinkle with salt.
Put rye bread slices in the oven and bake them 10-15 minutes at 160 degrees until they are completely crisp and golden.
Take bread slices out from the oven and let them cool.