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.
This recipe is excerpted from The New Sugar and Spice: A Recipe for Bolder Baking. Read our review.
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.
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