Cherry fruit is a versatile ingredient to cook with! It can be used in both savory and sweet dishes, from cherry-glazed pork tenderloin to cherry cobbler. Whether you’re looking for a new dinner idea or a summery dessert, cherries make an excellent addition to any dish. When cooking with cherries, consider the variety. Sour cherries are more acidic and tart than sweet cherries, so they work well in savory dishes that need a bit of balance. Sweet cherries are great for desserts and can also be used to flavor smoothies or cocktails. When preparing cherries, be sure to pit them first, or else you’ll have a mess on your hands. If you’re making something like cherry pie, consider using frozen cherries as they save time and often taste just as fresh. No matter what type of dish you plan to make, cherries are sure to add the perfect hint of sweetness!
Once your cherries are ready for cooking, get creative! Try roasting cherries with a bit of oil and garlic for a savory side dish, or use them to top off an oatmeal crumble. If you’re looking for something more indulgent, try making a cherry upside-down cake or a chocolate-cherry truffle tart. Cherries can also be used to make preserves or syrups, which are excellent for adding to drinks or topping desserts. For a refreshing summer treat, consider making sangria with pitted cherries and your favorite fruit juices. No matter what you choose to make with cherries, you’re sure to be delighted by the delicious results! Enjoy cooking with this versatile fruit!
Cherry baking is an incredibly rewarding pastime that can result in delicious desserts, like pies, cobblers, and upside-down cakes. When it comes to cherry baking, the flavor of fresh cherries really shines through. As a result, using fresh cherries when possible is preferred over canned or frozen varieties. When shopping for fresh cherries, look for firm fruit that is free of blemishes or bruises. They should be glossy with a deep red hue and the stems should still be attached. Avoid cherries that have any signs of mold.

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Pub: 25 Jan 2023 10:28 UTC
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