Cherry juice squirts as far as the backsplash on my counter, splatters my clothes, stains my fingers. It's worth it for pie. Or clafoutis. Or pavlova. Or upside down cake. Or brandied cherries.
Cherries, brandy, red wine, Armagnac, orange liqueur, a vanilla pod, a little cinnamon, cracked black pepper and orange zest make these cherries especially delicious. Simmer these ingredients until the mixture is syrupy - it takes only about 20 minutes.
An easy cherry-dessert recipe is clafoutis. It bakes up like a big, custardy, fruity pancake-meets-flan-meets-soufflé. Remarkably, one traditional way to make cherry clafoutis is by using the fruit with the pits.
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