Let sit until a light syrup forms, then freeze in the container.ĬOOKING: Sour cherries make wonderful cobblers, pies, tarts and cakes. If you want the cherries presweetened, before freezing, place them in a freezer container and sprinkle them with sugar. Once the cherries are frozen, transfer them to plastic freezer bags. Pit first, then spread the cherries out on a baking sheet lined with waxed paper or parchment paper. (Julia Ewan/The Washington Post)įREEZING: The easiest way to store the cherries is in the freezer. Preserved Cherries are a superior cocktail garnish to the maraschino kind. But before eating them (within a day or two), rinse them quickly in cold water. Once ripe, cherries are very perishable Refrigerate them as soon as you get them home. (Since cherries are generally sold loose, it’s worth picking through the pile or cartons.) Fresh green, pliable stems - as opposed to dry, brown stiff ones - are a good sign, indicating that the fruit is freshly picked.Īnd if you’re worried about family or friends biting into those pits, keep on those stems as a reminder. HOW TO SELECT AND STORE: Look for firm, shiny, plump cherries with no leakage and a strong color. In the United States, sour cherries are usually made into pie filling or sweetened and dried. This characteristic makes sour cherries almost always a better choice in any dish calling for cooked cherries.įresh sour cherries are a common ingredient in Eastern European and Middle Eastern cooking. Unlike the sweet varieties, which lose flavor when cooked, the sour cherry comes into its full flavor after it has been heated. Unless you are using presweetened dried sour cherries, plan on cooking them. While sweet cherries are best eaten raw, sour cherries usually need to be cooked before eating. Over the next few weeks, sour cherry trees will be heavy with the bright red fruit.ĭon’t confuse the sour variety with the sweet. The season is short: just a few weeks in June and early July. The thin-skinned, juicy sour ones are one of the few fruits left that are not available year-round. Cherry pits have an almond flavor often emphasized in baking. The sweet ones are the flavoring in Danish cherry brandy and the succulent surprise in sauces and chocolates. Cherries on a sandwich? See the recipe after the jump.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |