Friday, June 22, 2007

Rush to Get Your Rainer Cherries

Up until a few weeks ago, I had no idea that Rainer cherries were much sweeter than their lipstick red Bing relatives. For some reason I thought deep red color equaled sweet and the yellowish cast of Rainers meant tart. Luckily, I tried a sample at the Hollywood Farmers' Market and learned my lesson.

These blushing gold fruits, a cross between Bing and Van cherries created in 1952 by a scientist at Washington State University, are extremely delicate and therefore more expensive than the ubiquitous Bings. Their sweetness makes them well worth the price, and I encourage you to pick some up at a farmers' market near you ASAP, because they'll be gone before you know it.

If you don't eat them all on the way home from the market, you could make my cherry clafoutis, Cookiecrumb's cherry pickles, or The Traveler's Lunchbox's cherry-almond gratin.


FaustianBargain said...

they are pretty, arent they? they pair well with rose water. over pistachio ice cream and combined with sweet bings maybe for that eye candy effect?

you can also cook rainier cherries in a sweet white wine with orange peel and vanilla. No need to age them, but its good if you can age them. The liqueor is great for sipping too.

Ambrose said...

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