Wednesday, July 02, 2008
Cherry Wine (Turnovers)
Stone fruit is in season; everything from peaches and plums to apricots and cherries. While just cranking open a can of pie filling and dumping it into a pre-made crust may come out of the oven looking like you made cherry pie, well, sorry kids, that’s not good cherry pie. Besides the surreal color kind of frightens me.
Maybe the easy way out would be okay if it weren’t so easy to make it better from scratch. Grab your cherry pitter and a jug of wine. Forget the crust for now. Besides, if you give the cook some wine, pastry work and drinking are not a good combination. This one is do-able even for the partially inebriated. Or, if you drank more than a taste of wine, you can skip the crust and serve it over ice cream. And that’s good. Because it’s been a long week and a jug of wine is sounding embarrassingly good. Too good.
Alright. Let’s make dessert.
Cherry Wine Turnovers
Now, let’s fold this kind of like a flag. See? I am still sober so I have created a nifty folding diagram to show you what the hell I am talking about here.
Don't be too hard on yourself if the folding thing isn't perfect. Your guests have likely been at the wine jug as well.
Repeat with rest of fillo and filling. Brush tops again with the butter. Sprinkle with some sugar. Bake at 375 degrees for about 15 minutes until filling is hot and fillo is golden brown and flaky.
Serve with ice cream, of course.
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.
One of many recipes feature in the week's Carnival of Recipes.