Cherry ripe: show off the season's perfect fruit

Sunset, June, 2004 by Charity Ferreira

Ripe, red cherries, bursting with juice that stains mouths and fingers, are in the market for just a few summer months. Though other fruits can be frozen, canned, or preserved with equanimity, cherries belong to the class of fruit whose heady flavor wilts in captivity. Use sweet, juicy Bings to their best advantage this summer in treats like a tart or a refreshing drink, or in a quick jam.

Chocolate Waffles with Poached Cherries

PREP AND COOK TIME: 1 1/4 hours

MAKES: 6 servings

  2 pounds fresh cherries, rinsed and pitted
3/4 cup plus 2 tablespoons granulated sugar
1/3 cup orange juice
  2 tablespoons lemon juice.
  1 vanilla bean, split lengthwise
  8 ounces mascarpone cheese
1/2 cup whipping cream
  1 teaspoon vanilla
  1 cup all-purpose flour
1/4 cup unsweetened cocoa
  2 teaspoons baking powder
1/4 teaspoon salt
  1 large egg
  1 cup milk
  3 tablespoons melted butter
    Cooking oil spray
    Powdered sugar

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1. In a 3- to 4-quart pan over medium heat, stir cherries, 1/2 cup granulated sugar, orange juice, lemon juice, and vanilla bean until cherries are juicy and sugar is dissolved, 3 minutes. Adjust heat to maintain a simmer; stir occasionally until cherries are soft, about 10 minutes. Remove from heat; if making up to 2 days ahead, cover and chill (reheat before serving).

2. Meanwhile, in a bowl with a mixer on low speed, beat mascarpone, cream, vanilla, and 2 tablespoons granulated sugar until soft peaks form. Cover and chill up to 2 days (if needed, whisk to thicken before serving).

3. In another bowl, mix 1/4 cup granulated sugar and the flour, cocoa, baking powder, and salt. In a bowl, beat egg to blend with milk and butter. Stir into flour mixture until evenly moistened.

4. Turn a waffle iron to high heat; spray both sides lightly with cooking oil spray. When hot, add about 1 1/4 cups batter; close iron and cook until waffle is well browned, about 9 minutes. Remove waffle; keep warm on a baking sheet in a 200[degrees] oven up to 15 minutes. Repeat to cook remaining waffles.

5. Place a waffle on each of 6 dessert plates; sprinkle with powdered sugar. Top with cherries and juice (discard vanilla bean), then mascarpone cream.

Per serving: 632 cal., 47% (297 cal.) from fat; 10 g protein; 33 g fat (20 g sat.); 78 g carbo (3.7 g fiber); 376 mg sodium; 110 mg chol.

Cherry Limeade

PREP TIME: 10 minutes

MAKES: 5 3/4 cups; 4 to 6 servings

1 1/2 pounds fresh cherries, rinsed and pitted
    1 cup lime juice
  1/2 cup sugar

In a blender, combine cherries, lime juice, and sugar; whirl until smooth. Press through a fine strainer into a pitcher (at least 2 qt.), extracting as much liquid as possible; discard residue. Stir in 3 cups cold water and serve over ice.

Per serving: 143 cal., 6% (9 cal.) from fat; 1.3 g protein; 1 g fat (0.2 g sat.); 35 g carbo (1.5 g fiber); 6.7 mg sodium; 0 mg chol.

Double-Crust Cherry Tart

PREP AND COOK TIME: About 1 1/2 hours

MAKES: 8 servings

    1 cup (1/2 lb.) butter, at room temperature
      About 1 cup sugar
    2 large egg yolks
2 1/2 cups all-purpose flour
  2/3 cup yellow cornmeal
    1 teaspoon baking powder
  1/4 teaspoon salt
1 1/2 pounds fresh cherries, rinsed and pitted
    2 tablespoons quick-cooking tapioca
    1 tablespoon lemon juice

1. In a bowl, with a mixer on medium speed, beat butter with 3/4 cup sugar until smooth; beat in egg yolks. Stir in flour, cornmeal, baking powder, and salt until well blended. Divide dough in half. Press one portion over bottom and up sides to rim of a 9-inch fluted tart pan with removable rim. Place other portion on a lightly floured piece of waxed paper. With a lightly floured rolling pin, roll out dough to a 10-inch round. Slide round onto a baking sheet. Chill tart shell and round until firm, at least 30 minutes, or wrap airtight and chill up to 3 days.

2. In another bowl, mix cherries, tapioca, lemon juice, and remaining 1/4 cup sugar. Let stand 10 minutes. Pour into chilled tart shell and spread level. Invert round over tart. Press edges into rim of tart pan, pinching off any excess. Sprinkle tart lightly with sugar.

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3. Place tart pan on an uninsulated baking sheet. Bake on the lower rack of a 375[degrees] oven until top is golden brown, 35 to 40 minutes, rotating tart halfway through baking time. Serve warm or at room temperature.

Per serving: 564 cal., 41% (234 cal.) from fat; 6.9 g protein; 26 g fat (15 g sat.); 79 g carbo (2.8 g fiber); 382 mg sodium; 115 mg chol.

Fresh Cherry Preserves

PREP AND COOK TIME: About 1 hour, plus about 4 hours to chill

MAKES: 2 cups

1 1/2 pounds fresh cherries, rinsed, pitted, and halved or very
      coarsely chopped
    1 cup sugar
    1 tablespoon lemon juice
  1/4 teaspoon almond extract

1. In a 3- to 4-quart pan, combine cherries, sugar, and lemon juice. Stir over medium heat until sugar is dissolved and cherries are juicy, about 10 minutes. Adjust heat to maintain a low simmer and stir occasionally until mixture has thickened, about 40 minutes.