Ode to Provence Cherry and Rosemary Preserve
from Bobbie Burgers
Because our orchard is primarily cherries, we’ve tried every recipe we’ve found over the years to tackle the abundance, from vinegars to clafoutis. But nothing ever tastes as good as cherries fresh from the tree, eaten in lazy handfuls, spitting the pits out back onto the fields. That said, cherries don’t last forever, so we pit and freeze them for smoothies, dry them, or turn them into preserves.
2 sprigs fresh rosemary
Combine equal quantities of pitted cherries and sugar (slightly reducing sugar if you want less sweetness). Add a big squeeze of lemon and bring to a boil in a large saucepan set over medium-high heat. Cook, stirring, until thickened and jam-like. My mom taught me how to tell if it was thick enough by dribbling a little on a plate—if it jells up, it’s ready. In the last few minutes, add a couple of sprigs of rosemary to add an intriguing flavour.
To serve, spread a thin layer on crostini (see preceding page). Top with a nice thick smear of goat cheese and a sprig of fresh-from-the-garden mint.
Recipes by Bobbie Burgers
Photographs by Evaan Kheraj