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?
The days are longer and the air is getting warmer. As of late March,
spring has definitely sprung! That means gardens across the country are
sprouting the leafy green beginnings of rhubarb. Though technically a
vegetable, rhubarb is so often used in desserts that it's like an
honorary fruit. Rhubarb's pucker tart flavor is often tamed by
strawberry (not to mention a load of sugar), but don't let that classic
pairing limit you.
Using one simple compote recipe, you can make a variety of
rhubarb-flavored treats. Use the compote to fill tarts, fold into
sweetened whipped cream to make a Rhubarb Fool, or mix into your
favorite muffin recipe. Gild the lily of a pound cake, panna cotta or
ice cream by dolloping the rhubarb compote on top. You can also strain
the compote and drizzle the rhubarb syrup on Greek yogurt. Or mix the
syrup with some gin, club soda and a twist of lime for a killer
cocktail.
Experiment with your favorite flavor combination and find out how versatile rhubarb can be!
Basic Rhubarb Compote:
Wash and trim 2 pounds of rhubarb, then cut into 1/2 inch pieces.
In a heavy saucepan, combine with:
1.5 cups sugar
1 TBSP lemon juice
Pinch of salt
For additional flavor, add any of the following:
- Fresh grated ginger
- Lemon zest
- Orange zest
- Hulled, chopped strawberries
- Vanilla bean
- Rosewater (use sparingly)
- Mint
- Basil
- Rosemary
Stir
the mixture over medium heat until the sugar dissolves. Reduce the heat
to medium-low, cover, and simmer until the rhubarb is tender, about
8-10 minutes. Remove herbs, if necessary. Cover and chill the compote.
Keep refrigerated.
