Yield: Makes 16 bars
Sour cherries are gorgeous. Their bright red skin practically sparkles. But just like the rubies they resemble, they can be hard to come by. Look for them at your local farmers’ market in the heat of summer. The good news is that they freeze well (see the tip below). These cheesecake bars are an excellent vessel for summer sour cherries. Making the spiced compote from scratch, instead of using store-bought jam, makes the fruit, and not the sugar, the star.
Make Ahead Tips
Store the bars in an airtight container in the refrigerator for up to 3 days.
If you have a little extra compote, save it for a scoop of vanilla ice cream.
To store sour cherries, pit them first, then freeze them in a single layer on a parchment-lined, rimmed baking sheet. Then store the frozen berries in an airtight container. They should last for up to a year.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?