Griotte Cherries with Bay Leaf

The sour cherry tree in our yard is rapidly producing fruit and I’m scrambling to find ways to eat them. Unlike regular cherries that ripen to a dark wine color, griotte cherries are bright maraschino red and are too tart to enjoy off the tree. I googled for recipes and came across this classic French recipe by Michel Troisgros, to be paired with duck, rich meats, charcuterie, and pate/liver mousse. Alex says she remembers snacking on these in the Dominican Republic when she was a kid.


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