Kersenpap

Before bread became widely affordable, pap or porridge made from grains, milk, or water was one of the most common Dutch meals. It was often eaten for breakfast or supper (avondeten), especially in rural areas. With the Netherlands’ strong dairy tradition, many pap dishes are milk-based: havermoutpap (oatmeal), griesmeelpap (semolina), rijstebrij / rijstepap (rice pudding), or karnemelksepap (buttermilk) are probably the most common porridges. Nowadays, pap is usually reserved for breakfast, or dessert. 

As dessert, pap can be paired with fruit, especially preserved or seasonal fruit: in a previous post, we talked about appelepap (apple porridge), and today we're looking at kersenpap, cherry porridge, both old-fashioned and traditional porridges. 

Kersen, just like apples, are grown abundantly in the Netherlands. Old-fashioned varieties such as Mierlose Zwarte (or Udense Zwarte), Varikse Zwarte, Udense Spaanse, Meikersen, and Morellen (pie cherries) are still grown in areas such as De Betuwe or the Kromme Rijnstreek, close to Utrecht. The dark, sweet cherries are often used for dishes such as kersenstruif, kersenvlaai, or for today's recipe, kersenpap. Delicious both warm or cold, the sweetness of the cherries cuts through the custardy texture of the pap.

For this recipe I used frozen cherries, but you can also use fresh cherries, or canned. Makes four servings.

Kersenpap

For the cherries

16 oz (450 grams) cherries, pitted

1/2 cup (125 ml) water or the syrup from canned cherries

1 tablespoon sugar*

For the porridge

6 cups milk (1.5 liter)

4 heaping tablespoons (30 - 35 grams) cornstarch

2 tablespoons sugar*

1 teaspoon vanilla extract

Pinch of cinnamon (optional)

In a pan, warm the cherries with 1/2 cup of liquid (either the canning juice, or water) and a pinch of cinnamon. If you are serving the porridge warm, let the cherries simmer on low while you prepare the pap. If the dessert is going to be served cold, retire the cherries from the stove and let them cool before saving them in the fridge. 

Mix the cornstarch with 5 tablespoons milk and stir into a slurry, a paste. Heat the rest of the milk with the sugar and the vanilla on the stove. When the milk is hot, stir in the cornstarch and continue stirring constantly over medium heat until the mixture thickens and just begins to boil. It will thicken further as it cools. 

If serving immediately, divide the pap over four bowls and top with the warm cherries and juice over the porridge. If you plan to serve both cold, pour the pap in a container, top with plastic film touching the pap to avoid a skin, and let it cool, then hold in the fridge. 

*you can also use honey, or a sweetener. If the cherries are canned on heavy syrup, sugar may not be necessary: taste and decide if it's sweet enough.