I think I've mentioned before how I am allergic to almost every fruit except for berries and citrus. And yes, it's as hard as you think it would be, especially when it comes to the middle of summer when practically everything is juicy and fresh. I've had to learn ways to cook or process fruits since I'm only allergic to them in their fresh and raw state.
This recipe kind of came about in a very roundabout-try-and-see-if-it-works sort of way. I had a bag of star anise that I picked up at my local Asian market for .99 (seriously, best deals ever in fresh seafood, spices, and dry goods) and some cherries that I wanted to use up. I was originally going to just use the star anise and whole allspice berries when I discovered I was completely out of the latter. As I was digging through my spice cabinet, I spied a jar of pickling spice and thought I'd give it a try.
What a great combination of flavors! These are perfect to eat by themselves, or wonderful served on top of a nice cheese, such as a Camembert or goat cheese. Here I've served them on a creamy Gorgonzola and they add a lovely sweet and tart taste. Go ahead - give them a try!
1 c sugar
1 c water
1 tsp pickling spice
2 star anise
2 c fresh cherries, pitted and cut in half
Combine sugar, water, and spices in medium saucepan. Bring to a boil over high heat and allow to simmer for 5 minutes. Remove from heat and pour over cherries in a small bowl. Allow to cool to room temperature, cover, and store in refrigerator for 24-48 hours. Serve and enjoy!