Stone fruit will be arriving late this spring, thanks to the same merciless rain that held our strawberries captive. In better years, bins of cherries, apricots, early plums and nectarines cheerfully wink hello by mid-May, tempting consumers with sweet promise as we approach the J months. This year, we need to finesse that sweetness.
Saturday I witnessed my first cherries of the season; baskets of Brooks sat roadside, prettily braving a brief snowfall. Craving sunshine (did I mention it was snowing?) I bought a pound knowing that heat+sugar would coax candy from stone.
A tip o' the pin and a prayer for produce perfection seekers- it's gonna be a tuff few weeks. For the impatient, a recipe:
Roasted Cherry Compote
1 lb cherries, pitted
1/4 c sugar
1/2 cinnamon stick
1/4 c Merlot
Preheat oven to 400 degrees
Combine all the ingredients and roast until fruit is tender, about 15 minutes
Serve over ice cream, crepes, pound cake, panna cotta...