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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

Phillip Kirschen-Clark
June 2011

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Credit: © Hector Sanchez

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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