Cherries

Cherries arrive at market towards the end of June and the beginning of July. The months before are a fraught time for farmers, checking that weather conditions are perfect for their fleeting and fragile crop. Rain causes the fruit to split, so at picking time it can be a matter of one for the market, three on the ground.

Away with overblown and blowsy American bing cherries. We have beautiful varieties in the UK, including old fashioned Napoleons, known as Naps with their white blushed flesh. At Perry Court Farm’s and Fiveways Fruit Farm stalls at our farmers’ markets you can taste your favourite variety before you buy. It’s not uncommon to see customers leaving the farmers’ market loaded down with fruit baskets. Sadly, most UK cherry orchards have been grubbed up, so do buy English cherries and show your support for this beautiful fruit.

In Medieval times English cherry fairs celebrated the season. The Japanese celebrate cherry blossom, why don’t we? Michael Dallaway of Dallaway’s Cherries has hit upon the idea of renting out his cherry trees allowing you to come to the farm and pick your fruit.http://www.rentacherrytree.co.uk/

He can also be found at our markets, selling a range of cherries including Premiere, Summit and Sunburst.

Cherries are a versatile fruit, pairing beautifully with both sweet and savoury. This is a whimsy of a recipe, slightly fiddly to make but pretty to look at. Great on picnics, or bring out with a flourish at the end of dinner. Obviously you can up the quantities I’ve given, it’s up to you how much time you have to spare and how many chocolate cherries you want.

Chocolate cherry stones

25 sweet English cherries, washed, dried, stalks intact
50g good quality dark chocolate of your choice
You will also need a cherry stoner, and either a piping bag, culinary syringe or a square of greaseproof paper to create a cone.
Put the kettle on to boil and break up the chocolate into a bowl.
Stalk side up, stone the cherries so that the hole is at the bottom and the stalk still attached. Discard the stone, but keep the little cap from the base of the cherry and set aside. Put the cherries in the freezer to chill whilst you put the bowl of chocolate over a pan of simmering water and leave to melt. Take off the heat when totally liquid and leave to cool down.
If using, make your greaseproof paper into a cone piping bag – fold over the nozzle end so that the chocolate cannot escape until you’re ready for it.