Sweet and Sour Cherries: Two Popular Types of Cherries Available in the United States

Though from the same genus, the two popular species of cherries in the United States are, to us at least, as different as apples and oranges. Sour cherries, though in season during the summer, are not widely available in the markets, and because they are tiny, pitting enough for a pie or a strudel requires more time and patience than we usually have. Consequently, we personally consider sour cherries as a winter fruit since good canned or frozen varieties are easily purchased year-round. Of course, if you live in cherry country and have an old-fashioned cherry pitter, nothing quite beats a fresh sour-cherry pie! Sweet cherries, on the other hand, are available almost everywhere for most of the summer. Coming in all shades from deep burgundy red (Bing) to golden yellow (Queen Anne), these have a lovely, sweet flavor that takes best to eating out of hand or the very simplest of cooking treatments for summer desserts.

When buying sweet cherries, pick them carefully and avoid any that are excessively soft, bruised or have old and tired-looking stems. Store cherries in the refrigerator in a shallow dish for only a day or so before using; they are not particularly good keepers. You can freeze pitted sweet cherries. First, freeze them in a single layer on a baking sheet then seal in heavy plastic bags. Use only in cooked dishes or compotes since the cherries will become rather soft upon thawing.

Cherry clafouti is a classic from Limousin, France, and is nothing more than a simple eggy pancake batter poured over cherries and then baked until puffed and golden brown. Dusted with powdered sugar and served straightaway, this is one of the easiest and nicest desserts we know. Cherries in zinfandel could be considered a relative of cherries jubilee, that famous flaming concoction of cooked cherries and brandy served over ice cream. This a more sophisticated and refined version, made with California zinfandel (though other hearty red wines such as burgundy can easily be substituted) and flavored with whole spices and citrus peel.

Cherries in Zinfandel

2 cups zinfandel or other full-bodied red wine

6 tablespoons sugar

1 (2-inch) piece lemon zest

1 (2-inch) stick cinnamon

12 ounces fresh or frozen Bing cherries, stemmed and pitted

4 scoops vanilla ice cream

Whipped cream, optional

Ground cinnamon, optional

In non-aluminum saucepan, bring wine, sugar, lemon zest and cinnamon stick to boil, stirring to dissolve sugar. Reduce beat and add cherries. Simmer very gently 5 to 8 minutes until cherries are tender.

Remove cherries with slotted spoon and reserve. Discard cinnamon stick. Bring wine mixture to boil and cook until reduced to about 1 cup, 5 to 8 minutes. Cool slightly, add cherries. (Can be made a day ahead and refrigerated.) Serve warm ladled over vanilla ice cream. Garnish with whipped cream and sprinkle of cinnamon, if desired. Makes 4 servings.Source:

Millang, Theresa The Joy of Cherries 2006