This example, found down the YouHole, is charming and calls for jarred marachino cherries. I bet, however, it would work with a cup of those delightful tart cherries I've acquired. A slow simmer with a bit of sugar, and they would make a decadent pie filling (or, tart filling, in this case!)
Wednesday, July 24, 2013
Cherries in July
I do love cherries. I splurged on a ten pound box of tart cherries a couple days ago, and I've been busy drying and freezing them--and eating them out of hand. They came defrosted, pitted and ready to process, which is perfect and saves me a little time. With my "extra" time, I've been daydreaming about what I could make with them. Oh, so many wonderful options...but I do love a simple, rustic tart.
This example, found down the YouHole, is charming and calls for jarred marachino cherries. I bet, however, it would work with a cup of those delightful tart cherries I've acquired. A slow simmer with a bit of sugar, and they would make a decadent pie filling (or, tart filling, in this case!)
This example, found down the YouHole, is charming and calls for jarred marachino cherries. I bet, however, it would work with a cup of those delightful tart cherries I've acquired. A slow simmer with a bit of sugar, and they would make a decadent pie filling (or, tart filling, in this case!)
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