Early Summer Cherries with Local Crème Fraiche and Lemon Zest

Early Summer Cherries with Local Crème Fraiche and Lemon Zest

• 2 pounds cherries, pitted and halved
• 4 ounces fresh orange juice
• sugar (to taste)
• 1 tsp lemon grass, finely minced
• 4 ounces organic-local crème fraiche
• 1/2 ounce turbinado sugar
• 1 TB lemon zest
• 4 kaffir lime leaves, bruised

Place halved cherries in a medium-mixing bowl. Add fresh orange juice, sugar, lemon grass, and kaffir lime leaves in maceration for a couple hours. Remove kaffir lime leaves from cherry mixture and equally place cherries into a bowl. Top cherries mixture with crème fraiche, turbinado sugar, and lemon zest.

Recipe courtesy of New Leaf Chef Scott Campbell.

Use local and/or organic ingreds if available.