We've inherited a cherry tree on our allotment. It took a while to realise the fruit was ripe, but it is a cooker, so sour tasting when raw.
I was disappointed at first, I must admit, but then I made a cherry crumble.... mmm...
I didn't pre-cook the cherries, just sprinkled them with fructose (Fruisana), as opposed to sugar, and added a crumble topping, then baked for 30 minutes at 200C.
My crumble topping is delicious, and less damaging to blood sugar levels than a standard recipe:
Replace white flour with wholemeal, and add a good few tablespoons ground almonds, plus a couple of tablespoons of oats. Pumpkin, poppy or sunflower seeds also make a nice addition. Use only a little sugar, or preferably Fruisana, which is sweeter and less disruptive to blood sugar. Use butter as you normally would. Enjoy!
If I'm doing an apple crumble, I often use eating apples, and don't need to add any sugar at all to the fruit mix, or I add raisins to the mix instead of sugar when using cooking apples – works a treat.
Cherries are also fabulous for gout – eat them by the bucket-load. They help eliminate the uric acid crystals, which settle in the joint and cause pain, as well as being anti-inflammatory – and scrumptious to boot!