Life is just a bowl of cherries (sometimes)
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: