In Season: Cherries

Cherries are versatile as they can be used for both savoury and sweet recipes and can be consumed fresh, dried, frozen, canned or even pickled. In their raw state, sweet cherries can be eaten on their own, tossed into salads, chopped into coleslaw, blended into smoothies and used as edible decorations for desserts. They are a favourite ingredient in summer desserts and can be used in cobblers, crumbles, cheesecakes, pies, bread, tarts and scones.

Cherries pair well with nuts such as almonds and pistachios, while spices like cinnamon and ginger add depth of flavour to sweet dishes, while on the savoury side, cherries can be added to salads and used in main dishes such as meatballs.

Meringue Extravaganza

Cherry compote is used in a Cherry and Chocolate Meringue Cake, recommended by Bonne Maman. The dessert is filled with chocolate ganache, Cointreau infused cherry compote and finished with fresh cherries to serve. Crème de Cassis can be used as an alternative to Cointreau.

Poached Cherries

Robert Potter, executive chef of the MICHELIN-starred restaurant Bybrook recommends his Chocolate Cremeaux, which uses poached cherries to accompany the dessert made of rice milk and dark chocolate. Sugar, water, cherry juice, vanilla pods and kirsch are blended in a saucepan and once infused, are poured over the cherries.

What a Sauce!

Fresh pitted cherries are used in a savoury Cherry Sauce recipe by 3CatsFoodie. It can be served as an accompaniment to roasted meats such as duck, quail or pork. Cherry brandy is also included to add depth and a subtle warmth to the sauce. A wooden spoon is used to crush the cherries. Make sure you leave some whole for texture.

Cherry Maple Pie

Cherries are used in the filling for a showstopping pie recipe by Maple From Canada. The cherries are combined with cornflour to coat them, then mixed with maple syrup, vanilla bean paste and lemon juice. Ingredients for the pastry include plain flour, ground almonds, plant-based butter, oat milk and Canadian maple syrup. The pie is baked in the oven for 40 minutes.

Classic Clafoutis

Cherries form the centrepiece of this rustic French dessert from the Limousin region. Traditionally black cherries are covered in a thick custard-like batter. In their Cherry Clafoutis Pankake recipe, Doves Farm make a batter with flour, eggs, milk and cream. Fresh cherries are stirred into the batter, and the dish is baked for 30 minutes.

Waste Not, Want Not

Leftover pitted cherries can be frozen, blended into a salad dressing or infused into vinegar. They can be added to yogurt or porridge, used to make a simple cherry syrup, transformed into cherry jam, a compote or liqueur. You can also pickle them and serve as an accompaniment to cheeseboards.