- Posted March 4, 2013 by
Cherry fricassee with gingerbread, pistachios and ice-cream
Fricassee is a loose term for any stew made from vegetables and sauteed meat in a dense white sauce that resembles gravy. It's commonly made with bone-in chicken pieces, although less conventional versions may contain lamb, Cornish hens, or rabbit, and the sauce is often composed of flour and cream or butter.
1 lb. rather large, mature cherries; 1/3 lb. gingerbread; 1.8 oz. butter; 1/4 c. sugar; 1 pint ice cream (vanilla, ginger bread, caramel, or yogurt); mint leaves
Prepare the cherries. Dice the gingerbread. Melt butter in a large pan. Add sugar. Heat until obtaining a caramel. Place the cherries in the pan. Cook for 5 - 6 minutes, stirring constantly. Once the cooking juice is slightly reduced, add the gingerbread. Continue to cook another 5 - 6 minutes in order to obtain a cherry compote. The gingerbread will bind the whole. Place a little of the cherry compote on each serving dish. Put a scoop ice cream on top of this and decorate with some mint leaves. Serve accompanied with some sugared biscuits, almond cookies, or something similar.