bloviatrix Posted June 27, 2018 Share Posted June 27, 2018 What kind of cherries? If sour, you can can them whole in syrup. Or, follow the Ferber recipe for raspberries and chocolate and use cherries instead (it's insanely good) Quote Link to post Share on other sites
voyager Posted June 27, 2018 Share Posted June 27, 2018 These were bings. Black sweet cherries. The results remind me of commercial "mixed berry" or "red fruit" preserves. Not "bad" but not the product I anticipated. Certainly usable as waffle or pancake topping. Or bagels or crumpet. We're not, or at least I'm not a sweet eater. I don't see these in my future. Quote Link to post Share on other sites
wingding Posted June 27, 2018 Share Posted June 27, 2018 I say this over and over:sweet cherries do not,have much flavor beyond sweetness. There may be a mythical,available to select few sample out there,but for pies and preserves, go for the sours,which are around now,for their short,expensive two week window. Quote Link to post Share on other sites
Behemoth Posted June 27, 2018 Share Posted June 27, 2018 They're from an old tree so not super flavourful, definitely need help. Was thinking Kirch or vanilla. Then again a tart with almond is an option. Disagree about sweet cherries though -- the ones from Lake Constanz are great. Quote Link to post Share on other sites
Lippy Posted June 27, 2018 Author Share Posted June 27, 2018 I'm thinking a drop of almond extract. Quote Link to post Share on other sites
beccaboo Posted June 28, 2018 Share Posted June 28, 2018 I'm thinking a drop of almond extract. Or a few kernels from the pits Quote Link to post Share on other sites
Sneakeater Posted June 28, 2018 Share Posted June 28, 2018 The sweet cherries I used in a sauce for pork tonight were supernal. Quote Link to post Share on other sites
joethefoodie Posted June 28, 2018 Share Posted June 28, 2018 Cherry soup for vanilla ice cream. Quote Link to post Share on other sites
wingding Posted June 28, 2018 Share Posted June 28, 2018 Cherry soda for a lime rickey... 1 Quote Link to post Share on other sites
joiei Posted July 7, 2018 Share Posted July 7, 2018 I miss the days when I could buy some of Chef Pim's marmalades. They were always so different and tasty. Of course I don't eat marmalade anymore so that will have to remain a memory. Quote Link to post Share on other sites
Behemoth Posted September 15, 2019 Share Posted September 15, 2019 Just made some Mirabelle confiture. As I was looking for recipes, I came across Lucy's (Bleu D'Auvergne) blog. Is she still active online? Quote Link to post Share on other sites
prasantrin Posted September 15, 2019 Share Posted September 15, 2019 Her cooking school's social media sites are more active, but I don't know if she's the one who runs them or if it's someone who works for her. Quote Link to post Share on other sites
Sneakeater Posted October 4, 2019 Share Posted October 4, 2019 Quote Link to post Share on other sites
voyager Posted June 29, 2020 Share Posted June 29, 2020 Stopped in Brentwood for a final Blenheim score. Really the end of the season. We were too greedy to examine the fruit first, so wound up with 4 baskets of VERY RIPE fruit. We slurped quite a few on the way home, and turned the remainder into a few more jars of jam and a pie, saving a handful of eating fresh. 'Til next year... Quote Link to post Share on other sites
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