Recently, and for the first time, I went cherry picking. Though the day was scorching hot, the joy of climbing a ladder to pick the gorgeous red orbs made me feel like a kid again! Tasting as I picked, it was quickly discovered that the ones of a more deep purple hue were sweeter and more intense than the lighter red ones.
Home with what seemed like far too many, I had to look up some recipes, as I usually only buy cherries in small quantities – to eat fresh. Of all the recipes I found, a Clafoutis popped out as first choice. A French classic and usually only made with cherries, it became the one to try. Meant to be eaten while still warm, it was delicious and creamy, a cross between pudding and pancake.
For the cherries that didn’t get eaten, or frozen to enjoy during the winter, I made compote. Great topper for ice cream, frozen yogurt, waffles, pancakes, pound cake… the uses for dessert are endless. If you can’t get out to pick your own fresh produce, buy at your local grocer. Seasonal. Fresh. The only way to go.