Most years I gorge myself on cherries when the season comes, plucking them straight from the tree and always making sure to tuck a few baskets worth into the freezer to enjoy later on. I didn’t get that opportunity this year and for the first time in my life I had to buy cherries. A little piece of my soul died as I handed over the money to buy cherries that had spent time on a truck and hadn’t been hand picked with love and care by myself or a family member. My soul died, but my taste buds rejoiced as soon as I washed the cherries and began popping them in my mouth. Béa of La Tartine Gourmande remarked on a recent post of hers that she’s been walking around with noyaux, (pits) in her mouth all day lately and that’s exactly the way things should be during cherry season. And that’s the way things are when I’m in the orchard, a mouth full of pits, cheerily spitting them out wherever I please. It’s much harder to spit pits out, willy nilly, when you live in an apartment, I had to at least make an effort to aim for a bowl or garbage pail. I even tried to freeze some of the cherries that I bought but when I ran out of fresh ones I raided the freezer before they even had time to get cold. Sigh, no cherries during the winter for me.
But wait! That’s not exactly true. This year was a particularly wet cherry season which meant there were a lot of splits in the cherries.
Kirsch Flamed Cherries
½ cup dried cherries
¼ cup Kirsch
¼ cup water
Put the dried cherries and water in a small saucepan over medium heat and cook until the cherries have soaked up most of the water. Remove the pan from heat, add the kirsch and light it on fire! When the flames die out, pour the cherries and any leftover liquid into a bowl in the fridge to cool completely. Add it to your chocolate ice cream during the last couple minutes of churning so that it’s fully incorporated.