June marks the beginning of fresh fruit heaven. And if you're like me, the dizzying array of berries and stone fruit–in season at the same time!–is cause for celebration. I wait all year long for this. But for cherries, I slow down and take pause. Could there be a more perfect fruit? Plump, ripe cherries eaten fresh out of the bowl need no adornment. And when baked, cherries go to even sweeter heights. Classic sweet cherry varieties such as the Bing and the golden Rainer are in season now. Sour cherries, ideal for pies, come into season later in the month.
Pairs well with:
- Almonds
- Black Pepper
- Chocolate
- Vanilla
What to make/eat:
- Rinse, pile high in your prettiest bowl, and eat!
- Bake a pie. Second only to apple, cherry pie is a classic American dessert.
- Make brandied cherries. Macerate cherries in brandy, sugar, and a bit of lemon juice. Use the fruit to embellish cocktails or to top an ice cream sundae.
- Go French and make Clafoutis, a simple baked custard studded with cherries.
- Mix cherries into your favorite bundt cake or muffin recipe.
What's your favorite way to eat cherries?
No comments:
Post a Comment