Run, don't walk, to your local farmer's market. Sour cherries aren't around for long.
In this society, we can enjoy virtually any food we want at any time. Instant gratification is now the norm, in food and in many other areas. But the fleeting appearance of ruby-red sour cherries reminds me of how important it is to pursue and to savor space around all experiences, culinary or otherwise. We bask, for example, in delicious anticipation, waiting for the sour cherries' arrival, licking our lips at the thought of succulent sour cherry pies, cobblers and preserves. Flash forward to the short-but-sweet sour cherry season: we are fully present, savoring each sweet-sour bite, partly because the cherries taste heavenly, and partly sparked by gratitude – knowing [ahem!] that they are only here for a short while.
Sour cherries are the quintessential ingredient used in cherry pies and cobblers. Their slightly sour flavor pairs so nicely with all the sugar and salt. Pitting the cherries for baking or ice cream is easy. Just take a toothpick or skewer and push out the pit.
Sour Cherry Vanilla Soy Ice Cream
I used a good portion of the cherries to make a batch of Sour Cherry Vanilla Soy Ice Cream.
Improvised Mixed Berry Cobbler
The rest ended up in an improvised mixed berry cobbler, made with sour cherries, blueberries and strawberries.
Sour Cherry One-Two Punch: Ice cream over cobbler
Being a hedonist, it didn't take me long to discover that the ice cream was the perfect topping for the cobbler.
