My dad’s surinam cherry tree has been yielding a modest amount of fruit and I’ve managed to collect enough to put together this recipe. Surinam cherries can be a tad tart when picked a day too soon, but when left to ripen to a deep dark red, the flavor mellows into a sublime sweetness that inevitably attracts the wild birds. Therefore, I gather them before they get pecked over. 😉
The original recipe calls for surinam cherry juice, but I’ve elected to replace this with some fruit pulp. Rinse the cherries and remove stems and flowery ends. Using quick pulses, process a few times then pick the seeds out. The flecks of cherry throughout the pie makes for a pretty presentation when cut and served.
1 pie crust, 9-10 inch diameter, baked and cooled
1 tablespoon unflavored gelatin powder
¼ cup cold water
4 large eggs, separated
1 cup granulated sugar
3/4 cup surinam cherry pulp (about 1½ cup fruit)
1 cup whipping cream, sweetened with powdered sugar and whipped to soft peaks
Soften the gelatin in 1/4 cup water. Beat the yolks together with HALF of the sugar and add the fruit pulp. Cook over a low flame until thick, stirring constantly. Add the softened gelatin and stir until dissolved. Cool and set aside.
Whip the egg whites until frothy then gradually add the remaining amount of sugar, beating until peaks begin to hold their shape. Fold beaten whites into cherry mixture and fill pie shell. Chill until firm. Top with prepared whipped topping just before serving. Serves 8-10.
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