Witzend Sun 21-May-23 11:05:52
Does anyone else love this? I first made it in France when there were masses of small red cherries* on BiL’s trees. Better with fat black ones, of course, but I’ve since made it with both tinned black cherries (well drained) and frozen ditto, which I found in Sainsbury’s.
Luscious fat black U.K. grown cherries are too good for cooking! And the season’s all too short.
*Too small to stone, so we had to teach ‘Tinker, tailor, soldier, sailor…’ to nieces visiting from Singapore!