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There are three different kinds of cherries available in the fruit share. The best cherries for fresh eating are the sweet cherries. There are the typical dark sweet cherries as well as white sweet cherries. They have slightly different flavor (and the white ones won't stain like the dark ones do). There are also tart cherries. These are the cherries that are best for juicing or making pies, but when eaten fresh they will make your lips pucker!

STORAGE: Store cherries in your refrigerator to make them last. Do NOT store on your counter! They will be sweeter the sooner you eat them, though. If you have a cherry pitter, or you want to pit them by hand, then store them in a freezer bag and save for later.

QUICK IDEAS: add to your favorite breakfast, or your favorite adult beverage; pit them and add to ice cream

Stone Fruit Pie with Almond Streusel 
from Food & Wine July 2012

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
5 tablespoons ice water

1/2 cup light brown sugar
6 tablespoons all-purpose flour
6 tablespoons slivered almonds
6 tablespoons rolled oats
1 teaspoon cinnamon
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces

2 1/4 pounds assorted stone fruits, such as apricots, cherries, peaches, and plums, pitted and sliced 1/3 inch thick, peaches and plums peeled first
1/3 cup sugar 
1 tablespoon fresh lemon juice
1/4 cup cornstarch

vanilla ice cream, for serving

1) Make the dough: in a food processor, combine the flour with the sugar, salt, and baking powder and pulse to blend. Add the butter and pulse until the mixture resembles a coarse meal. Sprinkle the ice water over the mixture and pulse a few times, just until a dough starts to form. Scrape the dough onto a lightly floured work surface and gently knead it a few times. Pat the dough into a disk, wrap in plastic and refrigerate until chilled and firm, at least 2 hours or overnight.
2) Meanwhile, make the streusel: in a bowl, combine the brown sugar with the flour, almonds, oats, cinnamon and salt. Add the butter and with a pastry cutter or your hands, cut or rub the butter into the mixture evenly. Refrigerate the streusel. 
3) Preheat the oven to 350 degrees. On a lightly floured work surface, roll out the dough to a 14-inch round, about 1/8 inch thick. Fold the dough in half and transfer it to a 9-inch glass pie plate. Unfold the dough and gently press it into the plate. Trim the overhanging dough to 1/2 inch and fold it under itself; crimp decoratively. Freeze the pie shell for 10 minutes. 
4) Make the filling: In a large bowl, toss the sliced fruit with the sugar and lemon juice and let stand for 5 minutes to let the sugar dissolve. Stir in the cornstarch. Scrape the fruit into the pie shell in an even layer. Scatter the streusel evenly on top of the fruit. 
5) Bake the pie in the lower third of the oven for about 1 hour and 15 minutes, until the fruit starts to bubble around the sides. Transfer the pie to a wire rack and let cool to room temperature. Cut into wedges and serve with vanilla ice cream.

Cherry Balsamic Parfait

2 cups of pitted cherries
1/3 cup water
2 heaping tbsp aged balsamic vinegar
1 pint  yogurt
1 tsp lemon zest
1 tsp almond extract
granola and chopped nuts for topping

1) Heat saucepan on medium, add cherries and water.
2) Stir and mash some cherries. Simmer until a thicker consistency.
3) Add balsamic vinegar and stir to combine. 
4) Remove from heat and serve it in a bowl to cool completely.
5) Stir lemon zest and almond extract into yogurt.
6) To serve, layer a fancy glass with some yogurt, granola and top it with cherry balsamic compote with a sprinkling of chopped nuts.

Cherry and Dark Chocolate Scones: Makes 16 scones

3 1/4 cups flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups cold butter, cut into pieces
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 cups fresh cherries, pitted and chopped
6 ounces high-quality dark chocolate, chopped
melted butter for brushing

1) Preheat oven to 425 degrees.
2) In large bowl, combine flour, sugar, salt, baking soda and powder. 
3) Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. 
4) Stir in buttermilk and vanilla, just somewhat combining, then fold in chocolate and cherries. 
5) Stir with a spoon until a dough forms, using your hands to bring it together. 
6) Turn onto a lightly floured surface and knead gently, adding a bit more flour if sticky.
7) Divide in half and pat into 7 inch round circles. Brush each dough round with melted butter.
8) Cut into 6 or 8 wedges, or use a biscuit cutter to make smaller rounds.
9) Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds). 

Frozen Greek Yogurt Bites

1 cup vanilla Greek yogurt 
2 Tablespoons sugar
2 lbs fresh cherries, stems on

1) In a small bowl, stir together yogurt and sugar. 
2) Holding the cherry stem, dip cherry into yogurt until completely covered. 
3) Place dipped cherries onto a rimmed baking sheet covered with parchment paper. 
4) Repeat with remaining cherries. Freeze for 20 minutes (yogurt is frozen but cherry is still somewhat soft) and serve immediately.
5) Remember they still have pits!