Dessert - Cherry gratin with almonds (Bourgogne Pinot noir)


  • 400 g black cherries
  • 140 g granulated sugar
  • 1 pinch powdered cinnamon
  • the zest from half a lemon
  • 250 g fresh almonds
  • 3 large egg yolks
  • 1.5 dl orange juice


Recipe for 4 persons, extract from "Dessert - Plaisir" by Christine and Bernard Charretoon.

1 - Wash, dry and remove the stones from the cherries. In a saucepan, pour 2 dl of water, 100 g sugar, the lemon zest and cinnamon. Bring to the boil then reduce the heat.
2 - Poach the cherries in this syrup, without bringing to the boil, for 8 to 10 minutes. Then remove from the heat and let the syrup cool down.
3 - Open the almonds, remove the skin covering them then slice them thinly. Switch on the grill. Warm the orange juice.
4 - In a bowl, beat the egg yolks with 40 g of the sugar and pour the orange juice gradually, using an electric whisk until the preparation is      very foamy. Pour into the casserole and cook for 1 minute on low heat. Do not stop whisking.
5 - Drain the cherries and distribute them in the dishes Sprinkle the almonds and coat with sabayon. Put the dishes under the grill for 2 minutes until the sabayon caramelises a little. You can replace the cherries with a mixture of orange, grapefruit (peeled) and mango.

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