When my husband was a child, he would visit his maternal grandmother often. I wish I could have met her. I came along too late in my husband’s life, and she left this world too soon. I have bits and pieces of her; a coat, a necklace, a brass lighter, a few German words in my vocabulary, a mother-in-law who cooks like a champ. What I have the most of is the stories.
Almost every story involves the kitchen. She was an amazing cook. She made a salad dressing so good that children would show up and beg for her salad. I think one of the most amazing things she had was an immense trust in her grandchildren. She must have believed them to be smart and capable people, even at the young age of 5. Why? Because one of the things she would have them do is pit cherries. With a paring knife. Can you believe that? A paring knife!
I wouldn’t trust myself to use a paring knife for such delicate work. I’d lose a fingertip and ruin a whole bowl of cherries. As such, I have always eaten my cherries and spit the pits and I’ve stayed away from baking recipes that involve cherries.
2 years ago when my husband and I moved in with my parents, I discovered something wonderful in my mom’s kitchen gadget drawer. It’s the Pampered Chef cherry pitter, which sadly is discontinued. Really, I almost shed a tear when I saw that. I planned to get myself one when we move out of this house and into our own. I use it all the time.
Never fear, I found one by OXO that seems to be even slightly better! It has good reviews, and it even has a splatter guard that the Pampered Chef version doesn’t.
Get yourself a cherry pitter today! It makes for simple fruit salads, salsas, pies, jams, compotes, and anything else you want to do with cherries! Except clafloutis. For that, you should leave the pits in.