Ahhh it’s cherry season. This year, the cherry tree in our back yard produced a substantial amount of plump bing cherries.
Aside from eating bowls of these dark, firm and deliciously sweet berries, we decided to incorporate them into a few recipes.
During cherry season, I can’t live without my cherry pitter. This handy little tool can be found in many kitchen stores and it makes it so easy to remove the pits.
We first made a batch of fresh Cherry Compote. This compote looks absolutely gorgeous when the berries are kept whole (another reason to invest in a cherry pitter).
French toast, yogurt or pancakes are all fantastic candidates for cherry compote. it is also pretty darn good just poured over a big bowl of vanilla ice cream!
We then made a second batch of the bing cherry compote to fill these golden and flaky Cherry Turnovers.
We thickened the compote just enough so it slowly oozed out.
Next, we made a delightful Cherry and Wine Cake (or Torta al Vino). This cake is incredibly moist and very easy to make. The cherries are placed on top of the batter…
… and as the cake bakes they sink to the bottom.
Make sure to seize the moment and take advantage of the cherry season! Here is a list of the text recipes above: