Pawaru-Grahmata

№ 50VII. nodaļa

Prišas ķezberes

Stewed cherries on toast

  • Serves 4–6
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Prischas kesberes.

Modernizētslpp. 303 · PDF 317
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Stone the cherries with a cherry stoner (our addition; see Notes).
  2. Put them in a pan with the sugar, cover and set over low heat. Within a few minutes they give off juice. Simmer gently, covered for 10 minutes, then uncovered for 5–10 minutes more, stirring now and then, until the cherries are soft and the juice has almost all cooked down into a thick syrup.
  3. Meanwhile toast the bread (in a toaster, under the grill or in a dry frying pan) and lay it on a flat dish or individual plates.
  4. Spoon the cherries and their syrup over the toast and sprinkle with the cinnamon sugar.
  5. If you like, pare long strips of lemon peel, cut them into zigzags or small branched shapes, and lay them over the top. Serve warm, with roast veal, duck or game, or as a pudding.

Notes

What the book says vs. what we added

cherries without stalks, stewed with sugar in their own juice until it has completely cooked down, laid on toasted slices of white bread, sprinkled with sugar and cinnamon, and decorated "if you like" with lemon peel cut in a pattern. Stoning, amounts and times are ours.

Stones

the book removes only the stalks, so the cherries were served with their stones. Stoning them makes the dish easier to eat; if you keep the stones, warn your guests.

Lemon peel

the book's staklaini izgrieztas probably means cut with jagged or branched edges; the word is uncertain.

Variation

the book makes gooseberries, currants (sustrenes, probably blackcurrants) and fresh plums the same way, but without the bread underneath. Gooseberries and blackcurrants are sour: use 120–150 g sugar for 600 g fruit. Stone and halve the plums.

Context

fruit on fried or toasted bread was a common side dish and supper in 18th-century German-speaking kitchens; here it goes with the roasts of the chapter's first part.

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