See Also: Desserts
Cherry and Port Dessert Omelette Red, White, and Blue!
From Dorothy McNett's recipes book at www.dorothymcnett.com. America the Beautiful!
20-30 fresh cherries, or frozen and thawed ones
2 tablespoons unsalted butter
2 tablespoons port
4 whole eggs, plus 2 egg whites
2 tablespoons raw sugar
pinch of sea salt
1/2 - 1 teaspoon butter or olive oil for the omelette pan
mascarpone for spreading
fresh blueberries for garnish
Wash, stem and pit the cherries. In small saute or saucepan, heat the butter and add the cherries. Cook and stir over medium high heat about 2 - 4 minutes, or until cherries are softening and releasing juices. Add the port and cook about 1 minute more. Set aside.
In batter bowl, whisk the 4 whole eggs with sugar and salt. In another bowl, whisk or beat the egg whites and fold into the egg mixture. In 8-9 inch skillet, heat the butter or olive oil just to get warm. Gently push the mixture into the hot pan without stirring and cook over medium heat until omelette is set on the top and browned on the bottom, lifting the edges with a silicone spatula to let any uncooked mixture run underneath while cooking. Dollop a bit of the mascarpone over the surface, spreading it as much as possible without tearing into the omelette, and then place about 6-8 of the cherries in a row on the top along with some blueverries. Roll omelette out onto a platter. Drizzle with the remaining cherries and sauce and serve with more blueberries and mascarpone for the red, white, and blue accent!
Recipe created 2009-07-28.
© 1996-2013 Dorothy McNett. All Rights Reserved.