The daylilies in front of our market are once again just beginning to bloom, which is a remarkably accurate indicator of the start of our cherry season! There has been only one year that I can recall when the first day of black sweet cherries did not coincide with the first blooms of the daylilies! It’s pretty amazing, and a nice reminder of the order that is in our universe.
Cavalier is the earliest-ripening variety of our black sweets, and I love opening the season with this one! It is flavorful, with a nice balance of acids to sugars–a good way to start the season! We started by spot-picking some of the trees that had a lighter crop (they ripen first). Many of the trees are nicely loaded up, so they will ripen a bit later. So far, the cherries are all looking very nice. Now the challenge is getting them to harvest! The weather is looking good right now for them; warm sunny days without rain will give us the best quality.
These cherries are great to eat fresh as is, popping one at a time into your mouth and spitting out the pits. They also would be an excellent choice for this family heritage recipe that I got from my mom.
By June 27, 2015Published:
- Yield: One 8' X 8 (9 Servings)
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 45 mins
This pudding is similar to a fruited bread; the sweetness comes from the sauce that it is served with.
- 2 cups black sweet cherries pitted
- 1 egg beaten
- 1 cup Half & half
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/8 teaspoon salt
- 2 teaspoons baking powder
- 1 cup brown sugar packed down
- 1/3 cup heavy whipping cream
- Mix together 1 1/2 c. flour, 1/8 t. salt, & 2 t. baking powder (dry ingredients); set aside.
- Combine 1 beaten egg, 1 cup Half & half, and 1 teaspoon vanilla in large bowl. Stir dry ingredients into this mixture.
- Add 2 c. pitted cherries.
- Pour into greased 8" x 8" pan. Bake in preheated 375 degree F oven for 30 minutes (or 350 degrees F for 45 minutes, until toothpick inserted in middle comes out clean.
Serve warm or cold, with topping. Refrigerate unused topping.
Mix together 1 c. brown sugar with 1/3 c. heavy whipping cream, unwhipped.