For some reason there is a genuine abundance of cherries this year, so I made my first-ever fresh cherry pie…
Truly, the nectar of the Gods! I mean wow, I had no idea it would be that good.
Tell me what lovely things you folks do with cherries.
(The other thing we did with them is put some in the blender with chocolate chip ice cream, and serve it over chocolate cake. It was nearly fatal.)
Piiiiiee!
wash them, and eat them while sitting outside so you can spit the pits at a target=)
pit, chop and mix with the cream cheese stuff in home made danishes
make into a coulis and serve with roasted duck
press for cherry juice… yum.
Pit and serve in a sugar glaze on top of shortcake and some fresh whipped cream for a cherry shortcake. (You didn’t think strawberries were the only things good on short cake, did you?)
My fiancee (the chef) cooked some in brandy and heavy cream for a while to get a cherry brandy sauce that was amazing over fish.
Make spiced cherry preserves. Pit the cherries, then simmer them with sugar, vinegar, cloves, and cinnamon. Jar it up and let it mellow for a couple weeks, then enjoy the goodness of candied sweet cherries in a delectable sweet/tart/spicy syrup.
Ohhh, how I love summer. All the wonderful fruit for pies. So, I hear that sour cherries make better pie than sweet. But I can never find sour cherries in my area. What is the best way to make quick work of pitting? It takes me forever…
My most recent favorite fruit for pies: peaches. Ohhhh, yummy yummy yummy