Current thoughts on cherry baking.

Current thoughts on cherry baking. Prefer to go with something halfway between completely uncooked fruit and completely cooked down fruit for fillings. I like the texture of still having fruit to bite into. I haven't quite figured out the perfect texture for the thickened or gelled juice, yet, therefore, have not figured out the perfect ingredient/technique. Definitely like to add sm amt almond flavor, whether extract or liqueur. Like to add sm amt cinnamon and tiny amt clove, as well.

Have determined that specifically for sour cherries, prefer to use honey over sugar to sweeten, which is not something I've experienced with other fruits. I use whatever neutral flavored local raw honey I can get, generally either clover or wildflower. Super delicate honey flavors would be wasted as a cooking ingredient, and anything too strong would have a tendency to get bitter when cooked and then baked.