Cherry Desserts Will Seriously Benefit From This Pantry Staple

Step aside pickles and kimchi, vinegar can also transform cherry desserts in a surprising and flavorful way. When baking a cherry pie or the French classic clafoutis, vinegar might not be the first ingredient you would imagine using for recipes. As an acidic pantry staple, vinegar is often used in salad dressings or for fermentation. But it can also cut the richness in desserts made with tart fruits, such as cherries. When hoping to achieve a balance in the taste of fruit-forward desserts that pleasantly lean towards sour, a touch of vinegar can create a balance of flavor.

Acidic ingredients not only provide balance, but they can unlock a broad spectrum of flavors in a dish. Adding acids to desserts can help enhance aromas and temper the bitterness of fruits like cherries. The natural sweet and tangy flavor of cherries, coupled with the sharpness of vinegar, creates layers of flavor and dimension in desserts. This clever technique is not anything new. For centuries, at-home cooks have been using everyday ingredients, like vinegar, in unexpected ways. From the lesser-known celery vinegar to the infamous white wine vinegar, the options are extensive. So, how do you choose a vinegar that will bring balance and depth to cherry desserts?

Using vinegar in cherry desserts can feel counterintuitive. Cherries are a tart fruit already, so why add a sour liquid to them? The answer lies in what the acidity of vinegar is paired with and in the amount used. When thoughtfully used, in small amounts, vinegar will not overpower elements of a recipe, but improve it. Often, only a teaspoon of vinegar is necessary in a cherry-centric dessert. With only a splash of vinegar, its acidity does not dull the flavor of cherries, it enhances their brightness. Vinegar can lift the taste of a cherry dessert without removing the desired punch of flavor that cherries can pack in a dessert.

A drop of red wine vinegar, white vinegar, or even balsamic vinegar will do the trick. For the more ambitious pastry chef, a splash of coconut vinegar can be paired with cherries to create subtle tropical notes. Rosé vinegar, alongside a splash of rosé wine, can turn cherries into a boozy jam that can be layered between sponge cakes or dolloped on top of a creamy goat cheese cheesecake. Vinegar isn't just a pantry staple. It proves time and time again that when used intentionally, it can amplify flavors and unlock an odyssey of umami. It can turn a simple cherry dessert into an unforgettable one.