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Cherry Pastries Lamartine
Coffret de cerises Lamartine
Preparation info
- For
four
people - Difficulty
Medium
- Ready in
25 min
Appears in
By Jean Troisgros and Pierre Troisgros
Published 1978
Ingredients
Method
- Stone the cherries with a cherry Stoner or, better, with a piece of wire, bent over (like a hairpin) and stuck in a cork. Melt the redcurrant jelly in a shallow pan, dilute with 5 tablespoons water and bring to the boil. Throw in the cherries, cover the pan and let it cook for 5 minutes over a high heat.
- Take off the heat and remove the cherries from the syrup