Seal Bay triple cream with poached cherries and hazelnuts from The A.O.C. Cookbook (page 28) by Suzanne Goin

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Notes about this recipe

  • L.Nightshade on June 03, 2017

    I made the poached cherries omitting the sugar and adding a little bit of erythritol. The cherries were pretty darn sweet to begin with. I’ve made the entire dish with the cheese twice now, first with some triple cream from Safeway and using pecans because the stores didn’t have hazelnuts. Cherries good, pecans good, herb salad good, cheese? Not so much. Later that week I ended up with a hunk of triple cream brie cut from a huge wheel at a cheese shop (still don’t know a brand name). Ripe and almost runny, it called for a repeat of the dish. Plus, I had five cherries leftover. Found hazelnuts this time, so made exactly as directed. My goodness, what a world of difference a cheese makes! This was just wonderful. We ended up eating all four slices and decided to pass on dinner. This is a do-again, and again, and again. Sad that cherry season is so brief.

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