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Filtering by Tag: cherries

Cherry Clafouti

Sarah West

Need a break from crisps? Haven't yet mastered the art of pie dough? Want something new (and French) in your summer dessert lineup? This ridiculously easy French classic is the one. Something like a custardy Dutch baby - or a crepe morphing into thick, cherry-studded pudding - clafouti showcases summer fruit with all the class of its home cuisine and none of the fuss.

You can put any fruit into a clafouti. Something about the stone fruits' syrupy acidity complements rich clafouti batter, and the lack of small, hard seeds (as raspberries and blackberries would add) heightens the sensation that you are dining on fruit-flavored silk. I like the cherry version best, but for variety I sometimes sub plums, pluots, or apricots for half of the cherries.

Clafouti is the reason I freeze cherries; pitted, you can pop them right into a freezer bag and forget about them until winter. To use, defrost on the counter in a colander placed over a bowl to separate the fruit from their juice (and be sure to use that juice for something else!). If using frozen cherries, up the quantity to 3 cups when measured frozen.

Serves 4

1/4 cup plus 2 tablespoons granulated sugar
2 cups pitted sweet cherries
1/2 cup all-purpose flour
Pinch salt
3 large farm-fresh eggs
1/4 cup yogurt
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest (or 1/2 teaspoon orange extract)
1 cup whole milk
1 tablespoon unsalted butter, at room temperature, plus more for the pie pan

1. Preheat oven to 375-degrees F. Butter a 10-inch glass or ceramic pie pan and sprinkle it with 1 tablespoon of the sugar. Arrange the cherries in a single layer in the bottom of the pan.

2. Sift the flour, 1/4 cup of the sugar, and the salt into a medium bowl. In a separate bowl, whisk together the eggs, yogurt, vanilla, and orange zest until very smooth, then whisk in the milk. Pour the egg mixture into the flour mixture and whisk to combine. Pour over the cherries, dot the top with the 1 tablespoon butter, and sprinkle with the remaining 1 tablespoon sugar.

3. Bake until golden brown, 40-45 minutes. Cool 10-20 minutes and serve with gently whipped cream or a scoop of vanilla ice cream.

Adapted from Canning for a New Generation by Liana Krissoff

Cherry Frangipane Tart

Sarah West

The almond frangipane mixture keeps refrigerated for 1 week, or can be frozen, then thawed and baked.

½ cup unsalted butter
½ cup granulated sugar
1 egg
1 Tbsp. kirsch or cherry-infused brandy
2 tsp. vanilla extract
1 cup toasted, ground almonds
½ tsp. salt
1 Tbsp. flour
1 pint sweet cherries, such as Bing, Sandra Rose, or Lapin, pitted


  1. Pre-heat oven to 350° F.
  2. Using a mixer, cream together the butter and sugar until light and fluffy.  Add the egg and mix until incorporated. Beat in the kirsch & vanilla extract. Combine the nuts, salt, and flour. Add them to the mixture, blending until smooth. Chill the frangipane in the refrigerator for 30 minutes.
  3. Fill a 10-inch tart shell with the almond frangipane. Top with cherries, gently pressing them down so that they are embedded slightly in the frangipane. Bake for about 20-25 minutes, until a toothpick inserted in the center comes out nearly clean.

Pickled Cherries

Sarah West

adapted from Chez Panisse Fruit by Alice Waters by Kathryn LaSusa Yeomans


2 pounds cherries (sweet or tart)
1 1⁄2 cups sugar
4 1⁄4 cups white wine vinegar
4 cloves
6 peppercorns


  1. Rinse, dry, and pick over the cherries, discarding or eating any blemished ones. Cut the stems down so that they are a half-inch long.
  2. If you would like to can the cherries, prepare eight 1-pint canning jars and self-sealing lids in boiling water, following the manufacturer’s instructions.
  3. Stir together the sugar, vinegar, cloves, & peppercorns in a non-reactive saucepan. Bring to a boil over a high flame. Cook the brine for 3 minutes.
  4. Pack the cherries into a food-grade plastic or glass container, or pack them into the canning jars.    Pour the hot brine over the cherries, cover, and if canning, process them in a boiling waterbath for 10 minutes. If refrigerating, cover, allow to cool to room temperature, and refrigerate, making sure that they are fully submerged in the liquid. Let sit for 2 weeks before eating, or 2 months if you have canned them.

After opening, the canned cherries will keep refrigerated for a year.
Chef Kathryn Yeomans
The Farmer's Feast


Chilled Cherry Soup

Sarah West


3 cups cold water
1/4 cup sugar
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cinnamon
1 1/4 pounds fresh cherries, pitted
2 tablespoons cornstarch
3 tablespoons sour cream
1 1/2 tablespoons heavy cream


  1. Combine 3 cups water, sugar, zest, and cinnamon in a 3 quart heavy saucepan. Bring to a boil and boil for 2 minutes until sugar is dissolved.
  2. Add cherries, bring back to a boil, and boil for 2 minutes. Whisk cornstarch together with 2 tablespoons cold water in a small bowl, then whisk into boiling cherry mixture. Lower heat to a simmer and whisk until slightly thickened, about 2 minutes.
  3. Remove from heat and cool soup completely, uncovered. When cooled, refrigerate covered for at least 2 hours. Just before serving, whisk together sour cream and heavy cream in a small bowl. Ladle soup into four bowls and drizzle with cream mixture.