Rainier cherries -- how about your best thoughts?
I've pitted and frozen a bunch for later. We've munched them out of hand. I made a cherry clafoutis. Now I'm out of ideas but I bet you've got some. Let 'er rip!
BTW, if you do a clafoutis are you of the pit 'em or leave the pits in for additional flavor school?
Other than usual pies, jams, etc, I can say that if you have a really good supply of them, they also make for a _very_ nice infused brandy or vodka.
Put the cherries in a large jar (like a gallon pickle jar)...I like to cut and pit the cherries...cover with vodka or brandy, seal, and let infuse for as long as you can keep your mitts off of the potion. Some folks sweeten it a bit, but I personally think that ruins it.
It's a beautiful sipper especially a few months or more down the line.
Someone on another thread mentioned cooking the pits in water to extract the almondy essence which can then be added to baked goods. There is also the spice mahleb, which is, AFAIK, made from cherry pits.