Cherry blossoms dot the landscape of the Luberon region of Provence in early Spring.  By late May or early June the trees branches are laden with ripe fruit and ready for picking.  The harvest begins in mid-May and ends in early July. 

We have a few very old cherry trees on our property, heritage varieties resistant to the cold winters, hot summers; tree’s laden with fruit every June, in spite of little attention the remainder of the year.

Our cherries:

Bigarreau Couer de Pigeon:  2 trees with bright red cherries, this variety has been known in the region  since the Renaissance. Heart shaped, firm, not too sweet. 

Bigarreau Napaoleon: white flesh with pretty yellow and pink skins.  This ancient variety is well loved in the Vaucluse for jams and pastries.  

Rainier: also bi-coloré, it ripens a little earlier than the Napoleon and is delicious to eat fresh from the tree. 

Cold storage is key to keeping cherries fresh for a few days, Remember to take them out around an hour before eating to release all their delicious aromas and flavours. To keep them longer, cherries can also be stored in the freezer; just rinse, drain, remove the stems and the stone, and place in the freezer on a tray until frozen. They can then be bagged, dated and defrosted and enjoyed whenever, as fresh as a daisy! Cherries can also be preserved in delicious jams, compotes or in liqueurs. To keep them longer, cherries can also be stored in the freezer; just rinse, drain, remove the stems and the stone, and place in the freezer on a tray until frozen. They can then be bagged, dated and defrosted and enjoyed whenever, as fresh as a daisy!

This time of year the markets are filled with cherries but not all the fruit is for immediate consumption. Some are candied using a traditional process: Apt is a city known for its candied fruit industry since the Popes settled in Avignon in the 1300s. Dozens of confectioners set themselves up in the heart of this region to transform fresh fruit into candied fruit that could be eaten year round,or used in baked goods and other sweets.

Spiced cherries

Wash and stone 20g cherries. Bring 50cl of water, 50g of sugar, a pinch of cinnamon, two star anise, two cardamom pods and one clove to boil in a saucepan. Put the cherries into the spicy syrup. Cover with a lid.

Turn off the heat and let the mixture infuse and cool for at least an hour before putting it into the fridge. Serve cool in small glasses.

Clafoutis aux cérises

The traditional Provençal cherry dessert is Clafoutis aux cérises.

¾ cup heavy cream
¾ cup milk
½ cup sugar
3 eggs
1/3 cup all-purpose flour
½ teaspoon almond extract
1 pound or more of  pitted cherries
¼ cup  unsalted pistachios

1.    Put all but the cherries and nuts in bowl and blend until smooth.

2.    Butter and lightly flour a shallow pan.

3.    Put cherries in the pan so that they completely cover the bottom and pour batter over them.

4.    Scatter  with nuts.

5.    Bake in 175oC oven for 40 minutes.

6.    Leave to cool.