It's been a very red and pink week at Redacted Recipes, driven by a surfeit of red produce in our CSA share. We had mushy strawberries to make into Pink Lemonade Bars, we had a load of beets which turned into Pink Pasta with Beet and Roquefort Sauce, and now we have cherries.
We have black cherries and sour cherries, and Queen Anne cherries. We have cherry juice on our fingers and running down our chins.
We also have the most sinful cherry cobbler ever just out of the oven. I'm not sure I can really call this dessert a cobbler, as it's topped with cubes of brioche rather than biscuit batter, but I can't think of anything else to call it-- it certainly isn't bread pudding, as it contains no milk or cream.
I got this recipe from my mother, who made it for us while we were visiting in May. She got it from a neighbor, and the original calls for slices of white bread, crusts removed, layered over peaches and topped with an evil mixture of melted butter, sugar, flour and egg. Naturally I decided to make it even more evil by substituting brioche cubes for the bread slices, and our fresh cherries for the peaches.
The sugar topping oozes down into the cherries and gets absorbed by the brioche. Eat it warm. You won't regret it.
One quart of cherries, pitted
4 1-inch slices of brioche, crust removed, cubed
1/2 cup unsalted butter, melted
1 1/2 cups sugar
2 tablespoons flour
1 egg, beaten
Cinnamon, to taste
Place the cherries in the bottom of a round baking dish, toss them with as much cinnamon as you like, and then layer the brioche cubes over them.
Mix the melted butter with the sugar and flour and then add the beaten egg and mix well.
Pour the sugar mixture over the brioche cubes.
Bake at 350 F for about 40 minutes.