I have purchased a number of glass jars of cherries (and a few jars of
plums) that are pitted and size 24 oz. and very light syrup.

I have boiled down the cherries and added a cobbler-type/ biscuit-type
recipe to the top to make a simple cobbler, baking it in the oven.

Does anyone have any ideas so that I can use my cherries (or plums) simply?

Thanks,
Dee