Wednesday, August 05, 2009

The Taste of Summer

I think most people associate foods with seasons even now, with foodstuffs being shipped world-wide.

Three of my favorite summer fruits have actually been available this year, though not in any great quantities. A few weeks ago DH found me an apricot that tasted like an apricot and was not mushy (I've never had one from a store that was not, which is why I generally restrict myself to dried apricots); I saw red currants in the market (which go into my favorite tart in lemon sauce); and yesterday I bought a whole quart of sour cherries!

Sour cherries seem to be more rare than hen's teeth these days. I haven't seen them in the markets in yesterday I grabbed the ones I saw, and today we'll be having sour cherry crumble for dessert.

I don't use a "recipe" per se; I pit them and strain out the juice, which I cook down with a few squeezes of lemon juice and simple syrup, mix the cherries with brown sugar, lemon zest, almond extract & vanilla extract, and dot them with butter; pour the cooked down juice over the top, and add the following topping:

a crumble topping of butter, brown sugar, cinnamon, flour, and oats.

Bake at 325 F for 20 to 40 minutes depending on the amount you're making...let cool and serve with ice cream or whipped cream or as is.

Leftovers tomorrow for breakfast!


Batty said...

Sour cherries are so hard to find around here! I love them for baking, they just taste so much more tart and cherry-like in baked goods, and they make incredible preserves.

Eileen said...

You are so right! I'm lucky if I find them once every few years. Maybe next year we can plant a sour cherry tree (and hire an armed guard to keep the birds away!).