1 kg sour cherries remove the stones, blend half of the fruits with 8 tbsp. sugar and leave the cherries to marinate for about 1 hour. Extract the juice from the other half of the cherries. Melt 2 tbsp. sugar in a pan until it turns into caramel and let it boil down by adding 4 cl Sour Cherry Vinegar Add the sour cherry juice and the juice from the marinated fruits. Let the liquid reduce to about 0,1 l, add 6 sprigs thyme and 3 capsules green cardamom and let the mixture cool down. Place the marinated cherries on a baking tin and let them dry at the medium level of the oven for about 2 hours at 80° centigrade. Mix the dried cherries with the sour cherry sauce and remove thyme and cardamom from the sauce.
200 g blue cheese cut into 4 slices.
4 slices whole grain bread bake in a pan in 2 tbsp. butter until the bread gets crispy and season with 1 tsp. piment and salt and pepper
serves 4
