Dark Sweet Cherries: Ten Cherry Recipes for June

Cherries are in season now, and we've been seeing bags of dark, sweet cherries at the market. We've spotted bright scarlet sour cherries too, and we're hankering after a pint or two to bake with. What's your favorite cherry recipe? Here are ten recipes from around the web and our site too. Cherry coffee cake, custard tart, cream cheese brownies, cherry jellies, fried cherry pies (!!) and more...

TOP ROW
• 1 Cherry Coffee Cake at Honey & Jam.
• 2 Cherry Cream Cheese Brownies
• 3 Fresh Cherry Upside-Down Cake at The Food Librarian
• 4 Sweet Cherry Cobbler at Gourmet
• 5 Sour Cherry Rose Jellies at Martha Stewart

BOTTOM ROW
• 6 Fried Cherry Pies at Ezra Pound Cake
• 7 Sour Cherry-Almond Ice Cream with Chocolate Chunks
• 8 Cherry Bounce at Gourmet
• 9 Cherry Berry Pie from last year's Best Pie Bakeoff
• 10 Cherry Custard Tart

(Images: Hannah of Honey & Jam; Faith Durand; The Food Librarian via Flickr; Romulo Yanes for Gourmet; Martha Stewart; Ezra Pound Cake; Elizabeth Passarella; Romulo Yanes for Gourmet; Deb of Altered Plates; Dana Velden)

Comments (5)

Cherry clafouti. Oh my god, is it good.

posted by sweetpeacooks on June 19th 2009 at 11:36am
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We have a cherry tree (most cherries are sadly getting overripe -- we just couldn't keep up with the picking!), and so gorge on cherries...

The only thing we ever bake, the thing the children beg for, is cherry clafoutis.

This is the best recipe I have found -- the one I use. The secret is to use as little flour as possible:

http://msglaze.typepad.com/paris/2006/06/cherry_clafouti.html

posted by mschatelaine on June 19th 2009 at 12:59pm
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I don't suppose you're in New England? I'd gladly help pick your cherry tree if I could keep them :) Our cherry season is very brief and I always seem to miss it.

posted by sweetpeacooks on June 19th 2009 at 4:19pm
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I third clafoutis. I never seem to manage to make anything else out of cherries. They're so expensive and their season so brief that making clafoutis is the only thing I can make that doesn't feel like an insult to their raw, fresh perfection.

posted by storyscribe on June 19th 2009 at 5:05pm
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Forget baking, I'll just eat them raw. By the bucket. It's a miracle if any cherries make it into a pot or pan of mine.

But having said that, if there's one thing I like better than fresh cherries, it's having one in the dead of winter in my Manhattan. I've made 1 batch of these spiced cherries every summer for the last 3 years, and it seems to last me quite a while (the fact that I only share with very special people extends their shelf life a bit): http://www.nytimes.com/2007/07/18/dining/182arex.html
Plus, the soaking liquid makes a delightful cordial / cocktail addition!

http://www.abreadaday.com

posted by eprewitt on June 19th 2009 at 5:10pm
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