Plus, you could make a large batch to use up your cherry stash.
There are a couple iterations of making brandied cherries at home, including thecooked, spiced versionor theuncooked version.
When jarred and dressed with a bow, theyre cute enough to give as a gift.
Suddenly, its a whole new food.
Add one or two tablespoons of water to keep the cherries from burning before they burst.
Use as a topping for ice cream, pancakes, or cheesecake.
Fruit compote will keep in the refrigerator for 1-2 weeks.
The dark juice will swirl in the light custard, adding an appealing marbling effect.
Immediately remove from the hot syrup and shake off the excess.
Let cool on a parchment lined baking sheet.
Alternatively, pit the cherries and remove the stem.
Line up two or three cherries on a skewer and dip the cherries.
Let them cool standing up in a flower vase for keep the candy sheen uninterrupted.
Serve on the skewer for a handheld fresh fruit lolly.
Welcome the chilly autumn nights with open, long-sleeved arms and a full glass of cherry glgg.
The wine will become more flavorful as the night goes on.
The result: concentrated cherry flavor.
Keep some of the juices and add a brandy kick usingthis recipefrom the Kitchn.
Cherry pie is a fantastic way to showcase a bounty of cherries in one swoop.
Similarly to clafoutis, you could make cherry pie with fresh or frozen cherries.
Cooking the filling beforehand allows you to monitor and adjust the thickness of the fruit filling.
Pit the cherries and start off the same way you make a cherry compote.
Cherry gelee is made by cooking the juice, or puree, of the fruit and adding gelatin.
(Dried cherries can get expensive during the winter months.)
Place them in a 200F oven for about six hours.
Theyll be soft at first and firm up a little as they cool.
