Bon Appétit – Cherries on Ice

I’m always amazed at how far in advance magazines like Bon Appétit work. And I’m more amazed at how people find seasonal produce four or five months early!

Robin scoured Austin looking for the perfect cherries, all shipped in from Chile. Meanwhile I was in California, and we figured I should be able to find something better there. So I went to a dozen markets to find the exact same cherries from Chile that Robin found half way across the States.

Back in Austin, with piles of Chilean cherries to chose from, we picked our favorites. We chilled them well below zero and allowed ice crystals to form through moisture in the air. Turns out… when you bring cherries to around twenty degrees below zero, whether they are from Chile or Chile, they all pretty much look the same.