Sour cherries & sweet cherries are related but in Polish they have completely different names.
- Prunus cerasus are wiśnie – sour cherries also known as morello cherries
- Prunus avium are czereśnie – sweet cherries.
- Prunus cerasus originated in the Iranian plateau & Eastern Europe.
- They feature greatly in Polish cooking.
United Nations Annual crop production figures for sour cherries in 2014:
- Russia 198,000 tonnes
- Ukraine 182,880 tonnes
- Turkey 182,577 tonnes
- Poland 176,545 tonnes
- USA 137,983 tonnes
- For this recipe fresh sour cherries would have to be cooked with some sugar but here in England I have never seen fresh sour cherries for sale so I use bottled ones.
- Some brands still have the stones in them so you will have to stone them first.
Ingredients – Sour Cherry Sauce
- Jar of part jar of sour cherries
- 4 cloves
- Small stick of cinnamon
- 1 or 2 tablespoons of potato or cornflour
- Put the cherries and the juice into a saucepan.
- Add the cloves and cinnamon.
- Simmer gently for around 10 minutes.
- Leave to cool.
- Remove the spices.
- Mix the potato or cornflour with a little of the juice.
- Stir this into the cherries.
- Bring up to the boil, stirring often.
- The sauce should thicken.
- Leave on a low heat.
Plate is La Prune by Jet for Ter Steege in The Netherlands.
I have written lots of tips for The Perfect Pancake – below is a reminder of the basic recipe.
Ingredients – Pancakes
- 200g plain flour
- 2 eggs
- 200 ml milk (full or semi-skimmed)
- 200 ml water
- pinch of salt
This amount makes around 8 pancakes – in my 20cm pancake pan.
- I remember this recipe as it is all the 2’s for ease
- Depending on the flour and the size of the eggs,
- You might not use all the milk & water mixture
- or sometimes you might just need a little more.
Method – Pancake
- Beat the eggs and add then them first to the sifted flour.
- Add the milk mixture to the egg and flour mix until you have a batter the consistency of pouring cream.
- Leave the batter to stand for at least 1 hour in which time it will thicken, then add a little more liquid.
- Use a special thin pan which you use just for pancakes, mine has a base diameter of 20 cm and is made of steel, once seasoned, just wipe it clean between uses with kitchen roll – never scour it or use detergent.
- Work out how much batter you need for a pancake and find a measure which will then give you a consistent amount – I use a small ladle which holds 45ml.
- Have a dish of melted butter or margarine and sunflower oil for frying so you can add just enough and tip some back if needed.
- Using the ladle pour the mixture into the pan.
- Tilt the pan so that the mixture covers the surface completely and evenly.
- Cook the pancakes on one side and turn them over.
- You can make them up one by one –
- or stack then up with a piece of greaseproof paper in between them.
- You can do this and leave then for later use.
- Spread some of the cherries and sauce onto a pancake.
- Pancakes with sweet fillings are normally folded into triangles – fan -shaped by folding the pancake into half and half again.
- Dust with icing sugar to serve.
- You can make the filled pancakes in advance prior to dusting them with icing sugar and then heat them up on both sides – using the pancake pan again – maybe with the addition of a little butter.
- Then dust them with icing sugar.