This elegant dessert is a take on the pickled cherries my Nonna used to make. As a kid, it seemed to me that the adults really loved her ‘special’ cherries and once I made my version, I saw why.
Makes about 4-6 servings
Red Wine Sauce:
3 cups dry red wine
1 ½ cups brown rice syrup
1 cinnamon stick
4 black peppercorns
Grated zest of 1 fresh lemon
1 cup pitted red cherries
1 cup fresh blueberries
1 cup fresh raspberries
Fresh mint for garnish
1 cup sprouted whole wheat flour or whole wheat pastry flour
½ cup semolina flour
Pinch sea salt
¼ cup avocado or olive oil
½-1 cup unsweetened organic almond or soy milk
Prepare the wine sauce by combining ingredients in a sauce pan and bringing to a boil. Reduce heat to low and cook until the liquid reduces by half and takes on a syrupy texture. Remove from heat and strain sauce before use. Set aside to cool slightly before stirring fruit into sauce.
To serve stir cherries and berries in sauce to coat, spoon into individual dessert cups and garnish with fresh mint. Serve warm or chilled.
Mix flours and salt together. Stir in oil. Stir in milk until a thin, pourable batter forms.
Heat a crepe pan and spoon about ¼ cup of batter into it. Roll the pan over the flame to even distribute the batter and cook over medium heat until the edges are browning and the crepe is bubbling. Flip the crepe carefully and cook until the other side lightly browns. Repeat with remaining batter.
To make the crepes, lay a cooled crepe on a dry work surface. Spoon a few tablespoons of filling onto the center of the crepe; wrap the crepe around the filling; secure with a toothpick. Spoon some of the Red Wine Sauce over the crepe before serving.