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You can macerate them with brandy and kirsch and let them sit overnight. Toss a cupful into a hot saute pan and cook them for a few minutes, and if you want to impress someone, add a little more brandy and FLAMBE! Then pour them over good vanilla ice cream, angel food cake or genoise and grab a spoon!
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Juniper
Jul 3, 2006 08:56 PM
If I'm feeling ambitious, I will pit them with a special cherry pitter that keeps the cherry intact, and I'll insert an almond in place of the seed (though depending on the size of your cherries vs size of your almonds, you may only be able to fit pieces of almonds as opposed to whole almonds into the cherry). From there, you can eat them as they are, make them into a jam, preserve them and cover them with chocolate, and so on.
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Candy
Jul 3, 2006 08:34 PM
I was helping cater a brunch on Sunday and made a fruit salad with halved and pitted cherries, blue berries, mangoes, peaches, pineapple and quartered strawberries. I used frozen mangoes, pineapple and peaches and believe me those fruits were dead ripe and less expensive than the fresh. After draining them I dressed the whole thing with a simple syrup in which I simmered a lot of fresh ginger. It was eaten very quickly. It was a post wedding brunch on the morning after on a hot AM. It was very refreshing and helped quench some morning after thirst. I will remmeber that combo again. It was pretty to look at too. I layered it with the cherries, blueberries and strawberries on every other layer of yellow fruit and also added shredded fresh mint to the layers. Despite melons being the hot weather fruit people were exclaiming over the cherries and blueberries especially. I may make another bowl just to have on hand for a quick snack. Cutting the cherries in half and removing the pits was a bit tedious but worth doing.
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