 | | Name: | cherry | | Plural names: | cherries |
| Description: | There are three main categories of cherries: sweet cherries, which are for eating out of hand, sour cherries, which are best suited for making pies, preserves, and sauces, and tart chokecherries. Substitutes: stone fruit
sour cherry = pie cherry = tart cherry = red cherry
Notes: While sweet cherries are best for eating out of hand, knowing cooks turn to sour cherries for pie fillings, sauces, soups, and jams.
Popular varieties include the Montmorency, Morello, and Early Richmond.
Sour cherries don't transport well, so they're difficult to find fresh.
Canned sour cherries, though, are almost as good. If you want, boost their flavor a bit by adding one tablespoon of Kirschwasser per cup.
Substitutes: chokecherries (for preserves) OR sweet cherries (use less sugar) OR loquats (similar flavor, good in pies and preserves) OR sweet cherries OR dried cherries (Soak these in cherry liqueur before using.)
sweet cherry
Notes: These appear in the summer, with the popular and exquisite Bing cherries arriving in June and July. Other varieties have the virtue of arriving before or after the Bings, but they're often not nearly as tasty. Select cherries that are large, deeply colored, and firm. Substitutes: sour cherries (These are the preferred cherries for preserves, sauces, pie fillings, and many desserts because they're more flavorful than sweet cherries when cooked. Add sugar to taste.) OR dried cherries (Soak these in cherry liqueur before using.) |
|
Subscribe this RSS
