The abundance of produce here, as I mentioned before, is amazing when summer comes. I went to the open air market the other day and bought a big container of red currants. For the US readers, a red currant has a taste a bit like a cranberry. Sweetish sour, but unlike cranberries, you can just eat red currants straight. What did I do with my currants?
First, I froze two icecube trays of them. I mushed some berries, left some others whole, and put them in the individual icecube slots. Then I poured a bit of water over it all, and froze them. I plan on putting them in vodka or soda water!!
Then, I wanted to really showcase the currants, so I decided to make a not too sweet pie dough, and put in the currants. Any pie crust recipe will do, but what I did was grind up some almonds, and replace about 1/4 c. of the flour with those. It added a delicious nutty taste, and the fat from the almonds added moist richness to the dough.
Then, I pressed balls of the dough into a muffin tin, about 1cm up the sides, to make little tartlet shells. I baked in a 350 (170 C) oven for about 20 minutes, and then popped the shells out. After that, I heaped red currants into the shells, sprinkled some sugar over them, and baked them at 350 for about 10 minutes.
With the leftover currants (yes, I still had more!!!) I combined them in a saucepan with chopped peaches, a sprinkling of sugar, and a tablespoon of light cream. I simmered on low heat for about 45 minutes, and then put it in a container in my fridge. I'll probably use it as a jam, or as a filling between biscuits.