26 June 2010

sour cherries!

Sour cherries were something I had only heard about — I assumed you needed to live in France, Hungary or California to even imagine finding them local. I was wrong.

I found these local sour cherries with a "try me" sign at a family market in town. They are, hands down, the most delicious cherries I have ever eaten. In a perfect world, I'd have had a duck to roast and would have made Canneton Montmorecy.

What I did make was a cherry shortcake of sorts. I made biscuits from Jennifer McLagan's Fat cookbook — I baked her suet biscuits for cobbler on a sheet pan and they turned out amazing! I soaked pitted cherries in Luxardo Maraschino Originale (which, as far as I know, is the only true maraschino liqueur produced) and some sugar, split the biscuits, placed the mascerated cherries and juice on the biscuits and topped with cream whipped with more Luxardo (no additional sugar needed).

The biscuits hold up to the tartness of the cherries while having a savory lightness that only comes with suet (I figured I needed a no-hold-barred biscuits for the cherries and maraschino) and the combination is truly stellar. We didn't even pause for a photo.

1 comment:

  1. I LOVE sour cherries. I bet they'd be great in some sort of gin-based cocktail.