The icing on the cake! It crowns confectionery just like the other queen of the season, the strawberry. Either a Basque cherry cake recipe or a cherry jam, these red fruit temptations should not hide unpleasant surprises. How to pit the cherries is the first step in the preparation of confectionery. We have deciphered some easy pitting methods for you.
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Pitting cherries doesn't have to be a challenge!
Sponsored linksIndustrial pitting is child's play, but when it comes to making cherry jam or polishing a cherry pie or crumble at home, your enthusiasm wanes. Being a chef on his own time can be a time-consuming activity. To avoid being misled by it, make sure that there are several ways to turn this obstacle course into a fun occupation.
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Be sure to choose fresh, ripe cherries. Rinse them with cold water, pat them dry and remove their stems. If you have a lot of cherries, this is a great activity to do with one or two partners. If you're doing it yourself, be prepared for it to take a while. Also, remember that cherries are juicy and their juices stain. A cutting mat placed on your cutting board saves a lot of time on cleaning since you can simply throw it in the dishwasher.
Remove the stem from a cherry and hold the fruit between two fingers. Take a chopstick, remembering to wash it with soapy water and place its smaller end in the hole in the rod. Gently but firmly press the stick into the pit and push it out of the icing. If you find it difficult to stabilize the cherry, place it on the neck of a small empty glass bottle (of cola or beer) and push the pits into the bottle. Whole pitted cherries are now perfect for making one of Jamie Oliver's famous recipes or an easy and delicious clafoutis.
How to pit cherries with a precise method so that they stay whole looking perfect and working well even if the cherries are compact (i.e. tightly packed around the pit) or not very ripe.
Remove the stem from a cherry and place it on a cutting board. With the side of a paring knife, press gently but firmly until you feel the icing give slightly. Do not press too hard and do not crush the icing. Make an incision from top to bottom along one side of the cherry. Gently pull on each side of the cut to expose the pit and use your fingers to remove it.
This is the easiest method, but it should only be used when the aesthetics of the pitted cherries are not concerned (for example, if you are going to make jam from them). It works best with very ripe fruit. Remove the stem from the cherry and grasp the fruit with both hands. Tear it in half and remove the core.
Use this method if you need nice cherry halves. Pull out the stem and then run a paring knife around the pit until you've made a cut all around. Turn both sides of icing in opposite directions (one clockwise and the other counter-clockwise). Remove the pit with your fingers. These perfect halves will look great on cornmeal pancakes.
Unbend a paper clip into an “s” shape. Insert it into a stem cherry and twist it around the pit until it dislodges and can be removed with the paperclip.
This method can be effective with a toothpick, bobby pin, lobster pick, or metal stick (used for manicures). Insert the tool you choose into the stem of the cherry. You should feel it hit the core. Then twist your tool around and pop it out.
You will need some cherries to gain experience. Be patient, experiment a bit to find the tool and twisting motion that works best for you, and don't worry about the first few cherries getting mangled, they'll still taste just right.
You are now ready to incorporate cherries into a baked good, incorporate them into smoothies, make brandy cherries or pickled cherries.
In case you have a large amount of fruit and want to save it for later use, pit it as you see fit and freeze it.
Only with 3 ingredients, sweet and with an exceptional taste, the jam that you can concoct according to the instructions below, will be an excellent complement to buttered breakfast toast, savory or sweet ketogenic waffles, pancakes and pancakes for all tastes.
Ingredients needed
