Cherries Floating in Vanilla Cream with Bee Pollen Sprinkles
By Amanda Paa – Updated July 6, 2020
Summer. The time when food revels in simplicity, just as nature intended, more so than any other time of year. I wait months for the first bite of this, and the first slice of that. And the anticipation and satisfaction is soon followed by fear of the last. Sliced tomatoes with salt and pepper suddenly appear at every meal. You covet a tray of slim and dainty zucchini, the perfect size and flavor, before it becomes overgrown. And then gorge yourself on the tiniest, but sweetest strawberries as you drive home from the pick-your-own farm.
When food is at it’s peak, it doesn’t need much else to shine, if anything. For this reason I’ve never been awed by menu descriptions a mile long, or each spoon of a 10 course tasting menu having so many components you can’t even decipher what’s what. And this whole gastrofusion craze, I’m not into it.
Just give me a heavenly plate of cherries and cream, and I’ll be happy for days.
My mom was the first one who taught me that fruit and cream are one of life’s simplest pleasures. She’d wait for the Georgia peaches to arrive every summer, stone fruit being tough to grow in our northern climate. As soon as they had ripened on the counter, she’d chill them in the refrigerator. And then I’d stand next to her on the stepstool as she slice the peaches and let them swim in sweet cream. A bowl for her, a bowl for me, our bedtime snack.
I wait for cherries in the same way, knowing they’re here for about 3 short weeks and after that, they’re gone. And because they’re quite expensive, I want to taste every component that makes them so delicious, with a few ingredients that merely compliment rather than compete.
Although the name of the recipe is a bit lengthy, it’s truly as simple as it gets. Vanilla bean scraped into grassfed heavy cream that gets poured over sweet, firm cherries (I used both Rainier and Dark), and sprinkled with bee pollen to finish. (I get mine at the coop, and I love the subtle flavor, texture, and color it adds. Plus it has a myriad of health benefits.)
This plate… it reminds me of an ice cream sundae topped with fresh fruit, slowly melting its way into optimal flavor. And that is summer heaven.
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This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
Cherries in Vanilla Cream with Bee Pollen Sprinkles
Recipe Type: gluten-free, nut-free
Author:
Prep time:
Cook time:
Total time:
Serves: 2
If you don’t have vanilla bean pods, you could add 1/4 teaspoon vanilla extract to the cream. It won’t have as much of a floral tone, but will still be delicious. Recipe can easily be doubled.
Ingredients
- 3/4 teaspoon vanilla bean seeds, scraped from half a vanilla pod
- 1/3 cup grassfed heavy cream
- 1 cup of organic cherries, pitted
- bee pollen for sprinkling
Instructions
- Whisk the vanilla bean seeds into the cream, and press around with a fork to make sure the seeds are dispersed throughout. Let sit for 10 minutes, or longer to let the seeds steep in the cream.
- Then cut some of the pitted cherries in half, leave some whole if plating and you want to look pretty. Divide between two plates (or you can put all on one if you are serving guests). Pour cream over the top, at least 2 tablespoons per plate. Sprinkle with a generous amount of bee pollen. Enjoy.
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June 29, 2016
Ksenia @ At the Immigrant's Table
July 5, 2016
I’m a big fan of this simple dessert. You’re absolutely right – it just lets the fruit shine!
amandapaa
July 6, 2016
Right? And it’s comforting without being too heavy. Love.
Cassie
July 1, 2016
Never actually tried bee pollen before, but I love cherries! They are especially wonderful this time of the year in the summer!
edith │ Cooktop Hunter
June 30, 2016
wow this is so gorgeous and very pretty too. can’t wait to try…thank you
amandapaa
June 30, 2016
the color of those cherries would too pretty not to capture! have you ever tried bee pollen? the soft yellow that swirls in the cream is lovely too.
Sara @ Cake Over Steak
June 30, 2016
So beautiful and perfect! I haven’t played around with bee pollen much yet … Isn’t there something about having to be careful that you don’t eat too much or whatever? Not that I’d be downing spoonfuls of it or anything like that, but I just feel like I don’t understand it. I’m pretty sure I’ve had it on things at restaurants or whatever though, and it’s DELICIOUS. They’re truly like nature’s sprinkles. :-)
Inger @ Art of Natural Liivng
June 30, 2016
This is so pretty! I’ve always eaten strawberries with cream, but never thought of infusing vanilla or doing cherries. It’s on a “must try” list for summer!
Lauren Gaskill | Making Life Sweet
June 30, 2016
Sliced tomatoes with salt and pepper is one of my go-to snacks during the summertime, too! I have a feeling this is going to be a go-to treat for our family too! Do you think I could swap out the heavy cream for coconut cream? :D <3 Beautiful photos as always!!
amandapaa
June 30, 2016
Hi Lauren! Yes, tomatoes…. the first BLT of the year is something I always look forward to. You could swap coconut cream for the heavy cream, although the taste will be different. Just make sure it is well combined and liquid. I know sometimes the fat has a tendency to sit on the top. You will want it liquid for this. xo!
danielle | rooting the sun
June 29, 2016
seriously beautiful. i’m in love with these cherries, amanda! i completely agree with you about the turn off on lengthy ingredients solely for the sake of intricacy. fresh and peak ingredients shine for themselves. – – i was never huge into cherries as a child, but that’s because i’d never tasted a true cherry. i can’t stay away these days! must try. ps – – just watched your video on roasting, you’re seriously great. xo