White Chocolate–Buttermilk Panna Cotta with Pickled Cherries
Petite and perfectly round, ranging in color from stop-sign red to Burgundy wine, the sour cherries of the Hudson River Valley are tart but fruity. When you pit them, they’re shirt-stainingly juicy—but not too juicy or fleshy. These sour cherries are grown to be baked, their sharpness the perfect foil for buttery pastry and melting vanilla ice cream.
I first experienced sour cherries in a slice of lattice-crusted diner-style cherry pie. Thick, syrupy, and (paradoxically) saccharine, it didn’t set the bar too high for sour cherries or for cherry pie, but it still piqued my interest. It was later in my youth that I learned that sour cherries hold great importance for Iranians. Their growing season in Iran is as fleeting as it is here so folks preserve them in sugar syrup.