These fruits are extra sweet, juicy pulp surrounding a single stone which may cling tightly or easily pull away depending upon variety. The cherry's flavor is bright and pleasantly sweet-tart with notes of currant, plum, raspberry, and blackberry.
Cherries are incredibly versatile extending uses into sweet and savory recipes, raw or cooked preparations and may be found fresh, dried, frozen, preserved, or even pickled. Their inherent sweetness pairs well with strong game meats, most notable waterfowl such as duck. It also balances well against salty and creamy cheeses such as burrata, feta, mascarpone, and brie. They cook down into silky jams, jellies, pie fillings, dessert toppings, and even chutney or barbecue sauce. Cherries also pair well with other stone fruit, basil, hazelnut oil, pine nuts, fennel, pistachios, arugula, yogurt, cream, dark chocolate, and berries such as blueberry and blackberry.
Store unwashed cherries between layers of paper towels, but if that's too much work, focus on keeping them dry and cold at a minimum. Store correctly, cherries will last for around a week in the fridge. If you want to keep them longer, consider freezing the fruits in airtight plastic bags.
2-1/2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold unsalted butter, cubed
1/3 cup shortening
6 to 10 tablespoons ice water
5 cups fresh cherries, pitted
2 teaspoons lemon juice
1 tablespoon milk
1 teaspoon sugar