July is cherry time, especially this year as the warm spring weather has cooperated to bring the crop to fruition early.
Michigan leads the nation in tart cherry production and ranks fourth in sweet cherry production. Cherries are named after Cerasus, a town in Turkey known for its cultivation back to 300 B.C., but the fruit is believed to have originated in China around 4000 B.C. The French are credited with cherry propagation along the St. Lawrence River to the Great Lakes. Rural cherry production occurs all over the United States in limited production, perfect for farmers markets and roadside stands.
Cherries are grown most in the United States, Romania, Germany and Italy. They can range from yellow to blotchy yellow-and-pink to red to black. Sour cherries are smaller, more colorful and are more versatile for cooking than sweet cherries.
Tart cherries are dislodged from their stems when harvested and must be immediately processed before they spoil, usually by cooking and freezing. Sweet cherries are firmer in texture and retain their stems when harvested, making them better for shipping and selling as fresh fruit. Typically, tart cherries are used for pies, tarts and other cooked dishes, while sweet cherries are enjoyed fresh.
Choose firm, dark, almost purple-red sweet cherries with stems intact and a rich fruit scent. Tart cherries should be delicately firm without discoloration of the skin and little damage to the stem end during harvest.
At home, store cherries in the refrigerator in a shallow pan or bowl loosely covered with plastic wrap. Do not wash the cherries until just before eating.
Preparing cherries: A cherry pitter is a great tool to get the pit out without losing all that wonderful juice and destroying the cherry’s shape. Handle the cherries carefully to preserve their natural texture when cooked.
Cherries team well with contrasting fruit flavors. My favorite combination is mango, but perfect peaches are pretty good, too. Peel and pit the peaches, but cut them into pieces only at the last second, to preserve their color and flavor. Or team cherries and peaches in an ice cream sundae.
CHERRY AND PEACH SUNDAE
Preparation time: 30 minutes
Cooking time: 25 minutes
Processing time: Varies, see note
Freezing time: Overnight
Yield: 8 (3/4-cup) servings
Sauce:
3/4 cup each: sugar, water
Juice of 1/2 lemon
2 cups sour cherries, washed, stemmed, pitted
2 cups sweet cherries, washed, stemmed, pitted
Brandy or cranberry juice to taste, optional
Ice cream:
3 cups very ripe peaches, peeled, pitted, diced
2 cups whipping cream, scalded
8 large egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners’ sugar
1. For sauce, combine sugar, water and lemon juice in large non-stick skillet. Heat to boil over high heat until sugar begins to brown, about 10 minutes. Add cherries, cooking until slightly softened, about 3 minutes. Remove from heat; transfer to large bowl to cool.
2. Put half of the cherries and syrup in food processor fitted with metal blade; puree with a little brandy or cranberry juice, if using, until smooth. Pour into fine sieve and strain into medium bowl. Cover; refrigerate until ready to serve.
3. For ice cream, combine peaches and cream in blender; puree until smooth. Combine egg yolks, sugar, vanilla and salt in medium saucepan. Whisk in peach cream. Heat, stirring constantly, over medium heat until custard thickens enough to coat back of spoon, about 10 minutes. Do not boil.
4. Remove pan from heat. Pour mixture through fine sieve into medium bowl set in ice bath. Stir constantly until cool.
5. Process peach cream mixture in ice cream machine according to manufacturer’s directions until thickened. Fold in remaining cherries until evenly distributed through ice cream. Freeze in covered container overnight.
6. Place scoop of ice cream in center of each chilled serving plate. Place reserved cherry sauce over ice cream. Dust plate with confectioners’ sugar.
Note: Processing time will vary with ice cream maker.
Nutrition information per serving:
Calories ………… 495 Fat ………… 30 g Saturated fat .. 16 g
% calories from fat .. 55 Cholesterol .. 400 mg Sodium …….. 65 mg
Carbohydrates …… 53 g Protein ……… 6 g Fiber ……….. 2 g
