|One style of a cherry pitting tool|
Have you ever tried to remove pits from cherries without
using a cherry pitting tool? Well, it’s easier than you think. There are a
couple of methods that do the trick, but be warned- the process is messy. You
might want to wear latex (non-powdered) gloves to protect your manicure, and
you’ll want to keep paper towels handy!
To Begin: Wash the cherries and pat away
the excess moisture. Remove the stems.
cherries that are a bit soft, but not mushy. If you happen to have one sturdy
chop stick, it’s a snap. Poke the chopstick through the stem-end of the cherry,
and push without hurting yourself! The pit will –eventually- pop through the
cut the cherry in half. Twist to separate the cherry into 2 pieces. Using the tip of the knife, carefully
loosen the pit until it pops out. (Personally, I
prefer this method.)
cherries, here’s a simple, dessert to enjoy before cherry-season is over.
– Yogurt Parfait
2 cups cherries (that’s about 3 dozen plump cherries)
pitted and coarsely chopped (Cherries from the Pacific Northwest and/or Rainier
cherries in season work well.)
2 tablespoons granulated sugar
1 tablespoon honey
1/2 teaspoon vanilla extract (1/2 tsp. rosewater may be substituted)
2 cups plain yogurt, low-fat Greek-style
¼ cup lightly toasted pistachios, finely chopped
Ahead: Combine the cherries and sugar in a bowl. Cover and
refrigerate for several hours or overnight.
a strainer over a bowl and drain the cherries. Do NOT discard the cherry syrup!
Set the cherries aside.
yogurt into a mixing bowl. Blend the cherry syrup into the yogurt. Stir in the
honey and vanilla extract (or rosewater, if preferred).
out 4 – 8 ounce tall glasses or parfait glasses. Spoon 1/4 cup yogurt into the
bottom of each glass. Distribute an equal portion of cherries among the
glasses. Sprinkle pistachios over the cherries. Repeat the layers (yogurt-cherries-pistachios)
but do not sprinkle the top layer of pistachios until you’re ready to serve.
Cover and chill for at least 1 hour. Just before serving, sprinkle the
remaining chopped pistachios on the tops.
and refrigerated one day before serving. BUT, do not sprinkle the top layer of pistachios
until just before serving, as mentioned above.