Making Cherry Season Last

There is nothing like the taste of a fresh cherry. Every summer I wait, somewhat impatiently, for them to arrive at the market. Yet no matter how many I manage to eat over the short time they are in season, I never feel as though it's enough to quench my hunger. Even though their fresh taste is short lived, this quick and easy recipe will hopefully be a way to let the sweet taste of summer that cherries embody linger a little longer in your fridge.


CANDIED CHERRIES
Adapted from David Lebovitz's Ready for Dessert

2 cups pitted cherries
1 cup water
1 cup sugar
1 tablespoon freshly squeezed lemon juice

Combine all ingredients in a medium saucepan and bring to a boil. Lower the heat to medium and simmer for about 25 minutes or until the syrup has thickened. Mr. Lebovitz suggests that the syrup is done when it resembles the consistency of warm honey.


Cool cherries in their syrup and transfer to a jar to refrigerate for up to six months. Since candied cherries are very sweet, they are best used in moderation. Try topping ice cream with them and their syrup or chopping the cherries and adding them to frozen yogurt or gelato in the last minute of churning. Similarly, the cherries can also be chopped and added to cookies or brownies for an extra bit of sweetness.