By MANDY SINCLAIR
Storage:
Choose firm, glossy fruit with the stalk intact. Generally speaking, the darker the skin colour the riper the fruit. Keep refrigerated in a plastic bag for 3-4 days.
What to do with glut
Freeze, make into jam or pickle in a vinegar syrup.
- Freeze:
Using a cherry pitter, remove seeds and place cherries in a clip-lock bag. Freeze for up to 3 months.
- Preserve:
Cherry syrup topping
Combine 300g pitted cherries, 1 cup caster sugar, ½ cup of water or ¼ cup of kirsch in a saucepan. Simmer on low until sugar dissolves. Increase heat to medium and cook for 20 mins, until syrupy. Cool slightly. Place in a blender and blend until smooth. Strain and fill sterilized jars. Seal. Refrigerate once opened.
Use as a topping on ice cream.
Makes 1 cup
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS