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Recipe by Anna Gill
1 cup sugar 3 whole cloves 2 -2 inch piece cinnamon stick 5 cardamom pods 1 quart sweet cherries, stemmed and pitted ½ cup Cognac or other aged brandy. 1. In a small saucepan, combine sugar and spices with a cup of water. 2. Bring to a simmer, stirring until sugar dissolves. 3. Let simmer for 5 minutes. 4. Turn off heat and add cherries and brandy to pot. 5. Let cool, then store mixture in a jar in refrigerator for at least 2 days before eating, and up to several months.
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Recipe by Anna Gill
30 to 34 blush or red cherries, pitted and halved 8 ounces fresh, soft goat cheese, room temperature 2 to 3 tablespoons of minced chives 3 tablespoons honey ½ cup pistachios, shelled and roughly crushed 1. Heat the oven to 350. 2. Place the cherries in a single layer on a baking pan with a rim and roast for 15 to 20 minutes. They should remain firm. Set aside to cool. 3. Whip the cheese and chives with an egg-beater or a fork until it is a soft, pliable consistency. 4. Mound a large dollop into four serving dishes or bowls, making a cavity in the center or each mound. 5. Distribute the cherries on top of each mound. 6. Drizzle with the honey. 7. Sprinkle with the crushed nuts.  Recipe by Anna Gill
Makes about 3 cups 2 cups diced apple (about 3/4 pound) ½ cup diced green bell pepper ⅓ cup fresh lime juice ¼ cup diced scallions or shallots ½ cup whole husk cherries, papery husk removed ¼ cup minced fresh cilantro 1 tablespoon honey ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 jalapeño pepper, seeded and minced 1. Combine all ingredients. 2. Stir gently until well blended |