I have a couple of kg of cherries.
Do I keep them in the fridge or pantry.

korbo - 2019-12-23 22:42:00

I keep them in the fridge

nauru - 2019-12-23 22:44:00

They'll last longer, but it kills the flavour, like most berries - and tomatoes.

lythande1 - 2019-12-25 08:48:00

korbo wrote:

I have a couple of kg of cherries.
Do I keep them in the fridge or pantry.

Happiness is...cherries in the fridge, but take them out an hour or so before you eat them

rainrain1 - 2019-12-25 10:30:00

In the fridge if below 2 deg or keep above 8, the Killing zone for flavor is 4-8 deg. buy some dark chocolate melt on stove dip cherries in chocolate and put on foil then set in fridge or freezer then eat

ckb - 2019-12-27 16:00:00

Not to do with storing but I have a surplus of beautiful Central Otago cherries. So I am going to make a cherry pie for New Year's day. That should be a treat!

gayle6 - 2019-12-29 11:23:00

gayle6 wrote:

Not to do with storing but I have a surplus of beautiful Central Otago cherries. So I am going to make a cherry pie for New Year's day. That should be a treat!

Ooh, that sounds lovely. I still have a few cherries to use up. Do you have a good recipe?

wasala - 2019-12-29 12:07:00

Cherries i bought were tasteless this year. I fed them to the birds

rainrain1 - 2019-12-29 16:22:00

I made a Cherry Clafouti for dessert tonight, from a recipe that's been kicking around my list of "things to do" for a while, and very nice it was, too.

Cherry Clafouti – Clafoutis aux Cerises Recipe
Prep: 35 mins Cook: 40 mins Total: 1 hr 15 mins Serves: 8

Clafouti or Clafoutis is a rustic French country dessert made of fresh fruit and thick batter. Cherries are the fruit most commonly used in clafouti. It puffs up impressively and forms a golden top before it collapses into a soft, custardy pancake. While it’s usually served as a dessert, you can enjoy them for breakfast or brunch. The authentic French way to make clafoutis is with whole, unpitted cherries. Leaving the cherries whole keeps them from leaking their juices. And the pits are said to add a nice flavor.

Ingredients
• 500 grams of fresh sweet cherries, stemmed and pitted (or not pitted)
• 150 grams (3 large) eggs, at room temperature
• 60 grams of sugar
• 50 grams of almond flour (or all-purpose flour)
• 60 ml (1/4 cup) whole milk or heavy cream
• 1 vanilla bean, scrape out the seeds
• 1/4 teaspoon salt
• 20 grams (2 tablespoon) all-purpose flour
• 10 ml (3/4 tablespoon) cherry liqueur (optional)
• Powdered sugar, for dusting
• Butter, for coating the pan
Instructions
1. Preheat the oven to 375°F (I used 150 C) and arrange a rack in the middle.
2. Butter cake pan or ramekins. Pitt the cherries
3. Arrange the cherries in a single layer in the pans; set aside.
4. Combine the eggs, milk, sugar, vanilla seeds, and salt in a large bowl and whisk until smooth and the sugar has dissolved. Add the flour and whisk until just combined. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.
5. Bake until set, puffed, and light golden brown around the edges, about 30 minutes for ramekins and 45-55 minutes for large pan.
6. Place the pan on a wire rack and let cool for 10 minutes (the clafoutis will deflate).
7. Run a knife around pan sides to loosen clafouti (if using a cake pan).
8. Dust top with powdered [icing] sugar; cut into wedges and serve.

It was cooked in a fluted round ceramic pie dish, and beautifully cooked at 30 mins, so I'd watch that time.....

autumnwinds - 2019-12-31 01:38:00

Getting a printout xx Sweetie got me a 1kg bag of cherry liquer choc's for chrissy xxx love to you and yours.
we really should catch up soon in the New Year wishing you a good one L & H's fi

tzahrina - 2019-12-31 10:47:00

tzahrina wrote:

Getting a printout xx Sweetie got me a 1kg bag of cherry liquer choc's for chrissy xxx love to you and yours.
we really should catch up soon in the New Year wishing you a good one L & H's fi

All the best for a safe, healthy, happy and prosperous New Year to you two, too.

And yeah, it's not far over the hill.....

autumnwinds - 2020-01-01 22:42:00

This is a great recipe for fresh cherries, have made several times. The mint makes a great accent flavour.

https://gordonrumsay.com/cherry-samosas-with-clotted-cream

gennie - 2020-01-02 16:12:00

Sorry Wasala, have been off TM Recipes for a while. Maybe you can use this recipe next year. It was so delicious that I made another batch of filling to use on waffles.
FILLING
1 and 1/2 Tablespoons cornflour
1 and 1/2 Tablespoons room temperature water
500g fresh or frozen cherries, pitted and stemmed
1/2 cup (100g) granulated sugar
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Mix the cornflour and water together in a small bowl until combined and milky. Set aside.
In a medium saucepan, combine the cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until the cherries begin to release their juices– about 4-6 minutes. Stir in the cornstarch mixture, then bring to a boil while stirring often. Once boiling, remove from heat then stir in the vanilla. Allow to cool completely at room temperature. The filling can be made up to 5 days in advance and stored in the refrigerator.
Preheat over to 190C.
Line a pie dish with flakey pastry, pour in filling and put on a pastry lid. You can put an egg wash on top if you want.
Put pie in the fridge until the oven is ready and then bake for 30-35 minutes until pastry is golden.

gayle6 - 2020-01-05 11:21:00