Life is just a bowl of cher­ries (some­times)

Financial Mirror (Cyprus) - - FRONT PAGE -

Cyprus cher­ries are as good as you can get any­where and served fresh they’re de­li­cious - on their own or with other sea­sonal fruits like apri­cots and peaches. For just a while they catch the end of the straw­berry sea­son and, for me, they are a great com­bi­na­tion.

Un­less you are sim­ply serv­ing up a bowl of washed fresh cher­ries, it’s best to re­move the stones. You can use an olive or cherry stone if you like, but I find it eas­i­est to split the cherry be­tween thumb and fore­fin­ger and squeeze the stone out. Tip: do this in the sink, be­cause cherry juice both squirts and stains. Steep the pit­ted cher­ries in Cyprus cherry liqueur (about a cof­fee-cup­ful) for an hour or two and serve with whipped cream. Or, drain and use in a recipe like this one, which one of our friends from Swe­den in­tro­duced to us. It’s called:

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