At NYC's Vandaag, chef Phillip Kirschen-Clark uses beer in everything from cocktails to desserts. Kriek—lambic beer fermented with cherries—intensifies the fruit flavors in these crisps.
More Fruit Desserts
1 1/2 pounds dark cherries, pitted
1 1/2 cups dried sour cherries (about 8 ounces)
1/2 cup Kriek lambic beer
2 tablespoons honey
1 vanilla bean, split and seeds scraped
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter, melted and cooled slightly, plus more for greasing
1/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup almonds, coarsely chopped (about 1 ounce)
2 tablespoons dark brown sugar
1/4 teaspoon cinnamon
1 teaspoon finely grated orange zest
Pinch of nutmeg
Pinch of ground cardamom
How to Make It
In a bowl, mix the pitted and dried cherries, beer, honey, vanilla and a pinch each of salt and pepper. Let stand for 30 minutes.
Meanwhile, preheat the oven to 375°. Butter six 8-ounce ramekins and set them on a rimmed baking sheet.
In a medium bowl, combine the sugar, flour, almonds, brown sugar, cinnamon, orange zest, nutmeg and cardamom. Stir in the melted butter. Press the topping into clumps.
Spoon the cherry filling into the ramekins and sprinkle with the topping. Bake for about 30 minutes, until browned and bubbling. Serve the crisps warm or at room temperature.
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