Sour Cherries on Top: One Ingredient, Three Ways

Gentle Readers, some people don’t like chocolate. I know, this is practically like cursing in church, but I have it on good authority as truth. What to do when you’re charged with bringing dessert to a crowd of varying tastes? Variety, with a cherry on top.

Variety is the spice of life and the key to an impressive quick dessert spread.

Variety is the spice of life and the key to an impressive quick dessert spread.

Sour Cherries on Top: One Ingredient, Three Ways

1. Chocolate Pound Cake: Yes, I heard and ignored the part about the chocolate. Chocolate and cherries are natural matches. I purchased a half loaf of chocolate bread (which was terribly dry, and needed a sauce), and slathered it with the sour cherry preserves.

2. Vanilla Pound Cake: Opposites attract. For the fan of sweets who doesn’t like chocolate, vanilla. Also to be served with the cherry preserves.

Brie pairs well with fruit and preserves, making it a great option for dessert.

Brie pairs well with fruit and preserves, making it a great option for dessert.

3. Brie and Bread: For the true dessert contrarian, let there be brie. Cheese courses are a great dessert choice, but to continue the them, try baguette, brie at room temperature, and sour cherry preserves. It is like a less sweet cheesecake. Discerning eaters claimed to enjoy it more than expected. Great with wine, it’s a winning combo.

Composed dessert: brie on baguette with sour cherry preserves on top.

Composed dessert: brie on baguette with sour cherry preserves on top.

For less than $20, dessert is served a variety of ways. Are you a fan of fruit and cheese courses in lieu of traditional dessert? Post a comment in the box below or Tweet my way!

Send your brie, bread, and brilliance to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up Friday: One of Each: Dessert Tasting at J Betski’s

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