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Making the Best of Cherry Season

By • June 27, 2012 • 0 Comments

 

We’ve shown you a hack for pitting cherries, gadget-free, so now, you have no excuse not to take advantage of cherry season. Here to help is The New York Times, with a recipe for cherry bread pudding. (They deviously suggest to eat it for breakfast the day after, which, to us, is the mark of a good dessert.)

After you make that, try this ethereal dessert with almonds and sweetened whipped cream, or this semifreddo laced with saffron and salted-honey hazelnuts. Then, make this snow cone, all grown up and perfectly refreshing for the summer’s hottest days. Now go, get to making the best of cherries, pitter or no pitter.

Cherry Bread Pudding from The NY Times

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