Pie came to mind, but a quick browse through the internet turned up nomnivorous.com and an intriguing recipe for balsamic-preserved cherries. I'm generally not much for vinegar-based preserves, but I do enjoy balsamic vinegar reduction, so this concept had potential. Also, Emily's photos looked very tasty.
|My fancy cherry pitter and a stockpot full of pitted cherries.|
Unusually for me, I actually followed the recipe pretty closely. It didn't seem quite thick enough, so after the cherries had cooked for 20 minutes I strained out the fruit and set it aside, and reduced the liquid by about 1/3, then put the fruit back in. If I were doing it again, I think I'd reduce the liquid further, or maybe add a tiny little bit of pectin. If you want to bring me a giant bag of cherries, I'll try it and let you know.
You can find the original recipe here: http://nomnivorous.com/2011/06/29/balsamic-cherry-preserves/
|2 quarts of cherries gave me almost six half-pint jars of preserves.|