Crumbles, tarts and brownies: Michelle Darmody bakes with cherries
With the summer months come cherries. During the year I buy frozen ones but nothing beats the shine and bittersweet tartness of a freshly grown cherry. I can quite easily eat a whole punnet in one sitting - which is an expensive habit, even at the height of cherry season.Â
Growing up in Ireland in the eighties cherries were most likely to be the maraschino kind; near luminous red globes usually found sitting plump on top of a halved grapefruit. These are soaked in sugar syrup and colourings and will last a very long time at the back of your cupboard.
