We’ve been getting boatloads of cherries in our Yellow Bird boxes for the past few weeks. It’s been great. They are a stone fruit which makes you kind of work for it while processing cups of them at once. I’ve always loved the burst of flavor they bring when ripe and fresh. These have been nothing short of amazing.
It was a treat that when I got back from my trip to the Smokies, story to follow soon, that I found Eddie had made cherry sorbet using this recipe, however. The flavor and texture were wonderful together. Deep fruit flavor balanced by the acid of the white wine used to make the dish. We paired that with a little bit of cheesecake tonight which was a wonderful update to tired old 1970’s style cherry cheesecake. Highly recommended.