It's always wonderful to find a product that satisfies in every way. I love cherries and live in an area that produces some of the best sweet cherries in the world. Each spring I make jam and syrup with the local crop of large, meaty fruits. I think I make a nice jam, but Agrimontana cherries make me feel like groveling before the jar, chanting "I'm not worthy". These are so good, so perfect in every way. Well, if they were a little cheaper, that would be nice. But, excellence like this doesn't come on the cheap.
First there is the appearance of the cherries, all of them perfect, not one bruised or split. Having pitted pounds of cherries over the years, I know how hard it is to avoid bruising the fruit. And despite soaking in syrup for months, the fruit stays round and plump and.....perfect. But the most important thing is the taste. These are the best cherries I've ever eaten. I think the fact that they're a variety of sour cherries explains the intensity of the flavor. They certainly aren't sour after soaking in the syrup. But just as sour cherries make the best pies, they make the best candied cherries.
These cherries are so rich and vibrant, it only takes a few spoonfuls of them to transform plain, nonfat yogurt into a special occasion. Ahhh, look at the cherries. Why can't everything be this perfect?
Okay, this entry makes me wish I canned so that I could attempt to trade you for some of your cherries!
Posted by: Sarah Lewis | November 16, 2005 at 03:49 PM
Sarah,
I am going to make sure to can some sweet cherries next year, and will be happy to share them with you. Right now, I'm nearly in mourning because there are only a few spoonfuls of the fabulous Agrimontana cherries left. I think my husband and I will have them on bread tonight as dessert. Loved the butters that you made.
Sher
Posted by: Sher | November 16, 2005 at 04:06 PM