Earlier this week, F&W's Justin Chapple showed how to easily de-pit cherries using a wine bottle and a chopstick. Here, his Test Kitchen co-star Kay Chun offers four clever ways to use all that fruit.
Cherry Hand Pies
In a bowl, toss 2 cups pitted, chopped cherries, 1/4 cup sugar, 1/8 tsp. cinnamon and 1 Tbsp. each of cornstarch and lemon juice. Mound onto eight 3-by-3 1/2 -inch pieces of puff pastry; fold, seal and crimp. Brush with beaten egg, cut a slit in the tops and bake on a parchment-lined baking sheet at 350° for 40 minutes.
Cherry Couscous Salad
In a saucepan, cook 1 1/2 cups Israeli couscous in 1 Tbsp. olive oil over moderate heat, stirring, 3 minutes. Add 2 cups water, cover and cook for 10 minutes. Transfer to a bowl and stir in 1 1/2 cups pitted cherries, 1/2 cup chopped black olives, 1 Tbsp. lemon juice and 1/4 cup chopped tarragon; season with salt and pepper.