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I've got a pile of sour cherries...

t
tartiflette Jul 16, 2007 09:10 AM

...and there's only so many pies a gal can bake.

Any suggestions as to what I can do with the rest?

I couldn't resist picking up a bag at the local fruit stand, especially at the bargain price of $3, but I've still got around 3 cups of cherries to use up after baking tonight's dessert of blueberry-cherry crumble pie.

  1. rose water Jul 16, 2007 05:06 PM

    Oh, you're so lucky!

    This is buttery, rich, delicious, and simple to make: http://www.chowhound.com/topics/281699

    There's also an Iranian dish with basmati rice, sour cherries and pistachios or almonds called Albaloo Polo. Delicious with braised chicken.

    1. digkv Jul 16, 2007 04:40 PM

      This cherry upside down cake looks promising: http://cookandeat.com/2007/06/20/cher...

      1 Reply
      1. re: digkv
        j
        julesrules Jul 17, 2007 08:00 AM

        Similar concept to an upside-right "buckle" coffee cake I adapted to use sour cherries once. Basically a white or coffee cake topped with sour cherries and streusal/crumb topping. Quite tasty. I think I used the JOC recipe.

      2. m
        mineral Jul 16, 2007 02:11 PM

        Just a few weeks ago, there was a recipe in the NYTimes for sour cherry syrup that could be used for a bunch of different things--flavoring for sparkling water, over ice cream, etc. I think it is probably archived right now (unless you have a subscription to access those older articles) but you might be able to find a recipe online with some searching.

        2 Replies
        1. re: mineral
          yayadave Jul 16, 2007 02:29 PM

          If it looks like this, it's still available.

          http://www.nytimes.com/2007/06/27/din...

          1. re: yayadave
            t
            tartiflette Jul 17, 2007 09:13 AM

            Ooooh! The Boy and I had just been talking about making homemade soft drinks the other day, so this is PERFECT.
            I definitely don't have 3 lbs of cherries left over, but for something like this, I think an extra trip to the fruit stand is definitely called for.

        2. ktmoomau Jul 16, 2007 01:33 PM

          If you are tired of pie you could always just freeze the cherries. My aunt has a cherry tree and freezes leftover ones already pitted and then in the winter they are perfect for pie or anything else and they are really easy to use this way, and then when I raid her freezer I get chaerries for pie!

          2 Replies
          1. re: ktmoomau
            t
            tartiflette Jul 16, 2007 01:48 PM

            I'd pretty much made up my mind to try the cherry cake that bards posted further up, though I do like the idea of freezing so I can make pie once cherry season is over. Heck, at that price, I might run to the fruit stand to pick up a bag specifically for freezing!
            Do you know if your aunt does any prep before freezing (aside from the pitting)? How's the texture of the fruit once it's thawed? I love this idea, but I just want to be sure I don't ruin perfectly good cherries by freezing incorrectly..

            1. re: tartiflette
              ktmoomau Jul 17, 2007 08:50 AM

              I will email her. You know I really think she just pits them and then puts them in something that will keep them as airtight as possible. When I have thawed them they have had good texture. I wouldn't freeze them to eat them whole or anything, but to bake with it is perfect. When you thaw them they may be a little juicy so when I make a pie I just scoop us the juice and fruit.

          2. m
            morebubbles Jul 16, 2007 11:46 AM

            I just cooked a bunch of sour cherry pies. the last one I made with 3 cups cherries & 3 cups rhubarb (recommend), plus made a few pies for the freezer. I was left with about 2 cups of pitted cherries after all that, so I simply cooked them for about 15 mins with a little bit of sugar & a pinch of cinnamon. Cooled, then gave to my Mom who happily ate the cooked cherries with plain yogurt and reported that they were amazing! Just passing along the idea-there are times simplicity is best (then the natural flavor of the cherries can shine).

            1. mschow Jul 16, 2007 11:05 AM

              The Sunday "Parade" magazine had a recipe for sour cherry pie yesterday. That's the colored print magazine that comes in many of the local Sunday papers across the country. The recipe sounded great; maybe take a look in your paper for it?

              1. bards4 Jul 16, 2007 09:31 AM

                Here's a link to a cherry cake that's pretty yummy. I dust it with powdered sugar and serve it like a coffee cake. Hope you enjoy it!
                http://www.joyofbaking.com/CherryCake...

                4 Replies
                1. re: bards4
                  d
                  Diane in Bexley Jul 16, 2007 09:37 AM

                  Your recipe calls for sweet cherries and the OP said sour...will that make a difference?

                  1. re: Diane in Bexley
                    bards4 Jul 16, 2007 09:42 AM

                    Good question. Guess I should have read the original post more carefully! The cake itself is quite sweet, especially with the added powdered sugar.

                    BTW, a great way to pit cherries is to set them stem side up on the top of a beer bottle and use a sturdy drinking straw (hard plastic, not the kind you get at restaurants) and push down. The pit will pop out the bottom into the bottle, and you're left with a pretty intact cherry with little mess.

                    1. re: bards4
                      t
                      tartiflette Jul 16, 2007 09:57 AM

                      Thanks for the tips (recipe and pitting technique). I'm going to have to give both of those a try!

                      I'm not a huge fan of sweet desserts, so the cake will probably be more my speed using the sour cherries anyway. (the name is a bit of a misnomer, IMO... they're still fairly sweet, just not quite as sweet as Bings)

                  2. re: bards4
                    HillJ Jul 16, 2007 09:41 AM

                    pitted and cooked down with a bit or marsala wine and honey, cooled and pureed makes a delicious ice cream topping, pancakes/waffle syrup or brush on a pound cake.

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