Kidding... sort of.
A few Christmas seasons ago (I don't want to guess when), I got a single shot bottle of Bacardi Torched Cherry Rum in my stocking. Apparently it was put into the liquor cabinet, and forgotten until today. I'm not much of a rum drinker, so that is probably why it got lost in the nether-regions of our liquor cabinet. After rescuing it from it's hiding place, I wondered what in the heck I was going to drink with it... forget that! I COOKED with it.
We had some pretty sad looking black cherries in the fridge. You know... the ones that would still taste good, but the ones that are well past the point where they should be photographed. Yes, those. Wrinkly. Some stems busted. My cherries have had a rough life, apparently. I set out to give them a better life. A delicious life.
After pitting and halving them, I poured the mini bottle of torched cherry rum over them, and let them macerate in their own juices. Yes, I said macerate. That's a fancy word that I learned by watching too much TV. Macerate! Macerate! Macerate! Then I prepped my Easy Fruit Cobbler recipe that is tried and true in a go-to-use-up-the-fruit sort of situation. Check it out. It's delicious.
You know what else is delicious? This cobbler, warm out of the oven, with a tiny scoop of what's left of our vanilla ice cream, and a drizzle of reduced cherry glaze. The husband put my drizzle on in the shape of an "S" for my first name. Isn't he cute?
He's a keeper, and so is this recipe, if you have fruit to use up, and need a stupid easy recipe to use. Get on it. It's delicious.
--SH