Pic by Franzi.
It’s cherry time (or at least the end of it)! I used fresh cherries to prepare myself a delicious cherry-cardamom chutney that works good as topping for a goat cheese tart (recipe follows the next weeks) or as a breakfast treat.
Recipe: Makes one bowl.
Ingredients: 500 g morello cherries, 2 TblSps cane sugar, 1 TblSp aceto bianco, 1 TSp grounded cardamom.
Preparation: Remove the cherry cores and put the cherries into a plain casserole. Add sugar, aceto bianco and grounded cardamom. Mix gently by using a spoon. Bake for 15 minutes at 180 °C. Let it cool down.
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