Cherries fall into two main categories: sweet and tart. The most common sweet varieties are the light-colored Royal Ann and the widely grown deep red Bing. Tart varieties include Montmorency (rare in Europe but widespread in the United States) and the darker Morello. Any sweet or canned tart cherry would be appropriate in this recipe. If you prefer to use fresh sweet cherries, pit them with a cherry pitter or a small, sharp knife. Make sure they are very ripe, or poach them for 5 minutes in sweetened water. Tart cherries are rarely sold fresh.
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