HomeRecipe CollectionsCherry Recipes Plump cherries are the gleaming jewels of late spring and summer around Britain. Bright, juicy and ideal for a vibrant seasonal dish, here are four of our favourite cherry recipes to try before the season finishes. 1 Chocolate and Griottine fondant with cherry yogurt ice cream Pastry chef Daniel Fletcher‘s indulgent recipe combines lashings of dark chocolate with fresh cherries and cocoa powder for a decadent dessert. Ingredients: For the fondant: 250g of 70% dark chocolate 250g of butter, plus extra for greasing 145g of caster sugar 30g of plain flour 290g of eggs 115g of egg yolks 30 Griottine cherries cocoa powder, for dusting For the cherry yogurt ice cream: 300g of cherry purée 75g of kirsch 200g of caster sugar 100g of egg yolks 450g of yoghurt For the chocolate sauce: 120g of caster sugar 120g of water 120g of double cream 60g of cocoa powder 40g of 70% dark chocolate 1g of salt Cocoa nibs to garnish Method 1 Begin with making the yoghurt ice cream, place the cherry purée in a pan over a medium heat and bring to the boil 2 In a large bowl, whisk together the yolks and the sugar, then gradually add the purée and continue to whisk, ensuring that the mixture reaches 85°C whilst whisking 3 Pass the mixture through a fine sieve into a bowl placed over iced water so that it cools down quickly. Once cool, mix in the yoghurt and kirsch until combined and churn in an ice cream machine until set 4 For the chocolate sauce, add the cream, water, salt and sugar to a pan and bring to the boil. Whisk in the cocoa powder and return to the boil 5 Boil for one minute, then remove from the heat and add the chocolate. Once melted, pass over the sauce through a fine sieve, and allow to cool in a bowl set over iced water to cool 6 Grease ten darioles or fondant moulds with butter, then dust with cocoa powder, reserve in the fridge until needed 7 Gently melt together the chocolate and butter in a bowl set over simmering water, then set aside. In a large bowl whisk together the whole eggs, yolks and sugar until light and creamy (a sabayon) 8 Whisk the flour into the melted chocolate and then gently mix this into the egg sabayon until combined 9 Leave the mix out at room temperature, mixing gently at regular intervals until the mixture has lost a quarter of its volume 10 Preheat the oven to 180°C/gas mark 4 11 Pipe, or gently spoon, the mixture into the moulds until half full, then add three Griottine cherries to each fondant before covering with the rest of the mixtures until each mould is three-quarters full 12 Bake in the preheated oven for 8 minutes 13 To serve, get the plate ready while the fondants are cooking. Paint a smear of chocolate sauce over the centre of each serving plate and place a spoonful of cocoa nibs to one side 14 Carefully unmould the cooked fondants on to each plate and place a quenelle of the cherry yoghurt ice cream on top of the cocoa nibs. Add a chocolate decoration if liked, and serve any remaining chocolate sauce on the side Recipe courtesy of GreatBritishChefs.com. 2 Kirsch-soaked cherries with black pudding krispies Head Chef at Kinlock Lodge, Marcelo Tully, has created the ultimate cherry fusion. Whilst they may sound like a strange combination, combining sweet, Kirsch-soaked cherries with black pudding creates a fantastically earthy flavour. Marcelo’s recipe produces 30-40 balls, so feel free to halve the quantities if you are catering for fewer people. Ingredients: Kirsch-cured cherries (1 jar of at least 30) 400g of black pudding, 2 eggs 20g of cornflour 100g of flour, for coating 300g of puffed rice, placed in a large bowl Method: 1 Drain the cherries thoroughly and use kitchen paper to absorb any excess liquor. Blitz the black pudding in a food processor, then add 1 egg and the cornflour and blitz again 2 Place a small amount of the black pudding mix in the palm of your hand and flatten out slightly. Place a cherry in the centre and lift the sides of the black pudding mix around the cherry to enclose, like you would do to make Scotch eggs. Repeat until all of the cherries are enclosed 3 Add the remaining egg to a bowl and whisk lightly to make an egg wash. Lightly coat the black pudding balls in the flour and shake off any excess 4 Dredge each ball in the egg 3-4 times to coat well, then place in the puffed rice bowl, shaking vigorously so the balls are well-coated 5 Deep-fry the balls at 180°C for 2-3 minutes, drain on kitchen paper and serve warm Recipe courtesy of GreatBritishChefs.com. 3 Honey-roasted breast of duck with Griottine cherries Mark Jordan, the head chef of Ocean Restaurant (one of the two Michelin-starred establishments in Jersey) has created an intricate and sumptuous summery dish. This honey-roasted duck dish uses sweet cherry juices to create a gorgeous combination of flavours. Ingredients: For the duck: 2 duck breasts For the baby vegetables: 5 1/3 handfuls of baby carrots 5 1/3 handfuls of baby leeks 5 1/3 handfuls of baby beetroot 5 1/3 handfuls of baby turnip For the sauerkraut: 1 white cabbage 500g of smoked bacon 2 tsp caraway seeds 3 garlic cloves vegetable oil 2 Spanish onions, sliced 1 sprig of fresh thyme 950ml of chicken stock 250g of butter salt pepper For the fondant potato: 2 large potatoes vegetable oil 1000ml of chicken stock 2 garlic cloves 2 2/3 handfuls of thyme, sprig 1 knob of butter For the duck jus: 2kg duck bones 1 onion 1 carrot 1 leek 1 garlic clove 1 sprig of thyme 475ml of veal jus 750ml of port 1 vanilla pod 1 star anise 12 Griottine cherries To garnish: 2 2/3 handfuls of baby beetroot 2 2/3 handfuls of cress Method: 1 For the Gressingham duck breasts, preheat the oven to 180°C/Gas mark 4 2 Trim the excess fat off the breasts and place skin-side down into a medium-hot pan, slowly rendering the fat down and starting to cook the breasts, turning them until they’re golden brown. This will take around 5 minutes. 3 Remove from the pan and place into the oven for 4 minutes for medium rare 4 Peel and trim the baby vegetables and blanch in boiling salted water for a couple of minutes – make sure the vegetables still have a crunch then place them into iced water to stop the cooking process 5 Remove the vegetables from the water and place in the fridge until required 6 Cut two large potatoes in half across ways, and using a 3cm diameter cutter, cut out two cylinder shaped potatoes out of each potato 7 Heat up a sauté pan and add a little vegetable oil, place the potato into the pan standing them on end and sauté until golden brown. Add the chicken stock to the pan and bring it up to the boil 8 At this stage add the garlic, thyme and butter and place into the oven until cooked, for around 8 minutes 9 Finely slice the cabbage and set to one side. Slice the bacon and place into a bowl with the caraway seeds. 10 Peel and chop the garlic and add to the bacon. 11 Heat up a thick flat-bottomed pan and add a few drops of oil then add the bacon mix and fry for a couple of minutes 12 Add the onions along with the thyme and fry for 5 minutes. Pour in the chicken stock and cabbage and leave to cook for around 1 to 2 hours. Once the cabbage has cooked and the chicken stock has reduced, add the butter and adjust the seasoning. Place in the fridge in an air tight container. It will keep for 3 to 4 days 13 Place the duck bones and vegetables into a tray and place into an oven until they are golden brown. Remove from the oven and place into a large deep saucepan. Pour over the veal jus, add the thyme and star anise and top up with water if needed Bring the stock to the boil skimming off any impurities that are on the top. Simmer the stock for around 4 hours then pass through a fine cloth 14 Place the port and vanilla pod into a saucepan and reduce to a thick syrup. Add the duck stock and reduce down to a gravy-like consistency. At this point you can then add any extra flavours such as cherries or more vanilla 15 To serve, remove the duck breasts from the oven and allow to rest for around 4 to 5 minutes. Heat up the duck jus in a small pan 16 In another small pan heat up the caraway cabbage and place a small amount in the centre of each plate. Then on top place one fondant potato 17 Using a sharp knife cut the duck breast in half length ways then cut each half into three across the fillet to form duck nuggets. Arrange the duck around the fondant potato 18 In a sauté pan add a small knob of butter and sauté the baby vegetables – this will only take a minute or so – season with salt and then arrange them around and on the duck nuggets 19 Finally drop the griottine cherries into the hot duck jus and spoon around the dish. Garnish the dish with some baby beetroot and cress and serve straightaway Recipe courtesy of GreatBritishChefs.com. 4 Dark and white chocolate cherry brownies Ingredients: 350g dark chocolate (55-60% cocoa solids) 250g unsalted butter 3 large eggs 250g dark soft brown sugar 110g plain flour 1 teaspoon baking powder 150g fresh cherries, stoned and halved 150g white chocolate, roughly chopped 1-2 tablespoons cocoa powder, for dusting Method: 1 Preheat the oven to 170°C. Grease and line a 30 x 23cm traybake or roasting tin. 2 Put the dark chocolate and butter into a saucepan and heat until melted, stirring so that it doesn’t get too hot, then remove from the heat and cool. 3 Crack the eggs into a kitchen mixer or a large bowl, then add the sugar and whisk until thickened and paler in colour. Whisk in the cooled chocolate mixture, then gently fold in the flour, baking powder and half the cherries. Spoon into the prepared tin, and scatter the remaining cherries and the white chocolate over the top. 4 Bake for 30–35 minutes, or until the surface is set. The brownie will be cooked when a skewer inserted into the middle comes out with just a little mixture sticking to it. 5 Place on a wire rack to cool completely in the tin before removing, dusting with cocoa powder and cutting into squares. Recipe courtesty of More Home Comforts by James Martin (Quadrille £20) Photography: Peter Cassidy 5 Richard Burr’s Peach and Cherry Pie Simple but sumptuous – try Richard Burr’s fruit-packed pie for a summery sweet treat. The Great British Bake Off contestant’s recipe mixes sliced peaches with juicy cherries and buttery pastry for the ultimate slice of seasonal heaven. Serves 6–8 Ingredients For the crust: 400g plain flour, plus more to dust 200g caster sugar 200g unsalted butter, chilled and chopped 1 large egg 1 tsp almond extract For the filling: 6 ripe peaches, or 400g can of sliced peaches in syrup 750g cherries 175g caster sugar, plus more to sprinkle ½ tsp ground cinnamon 1 tsp freshly grated nutmeg 4 tbsp cornflour Method: 1 Place the flour and sugar in a bowl. Rub in the butter with your fingers until the mixture looks like breadcrumbs. Crack in the egg, add the almond extract and use a knife to cut through the mixture, then turn the bowl and cut again, until it is dry enough to handle. 2 Tip out on to a floured work surface and knead for about a minute, then cut in half. Flatten each half out into a disc about 10cm wide, wrap in cling film and chill in the fridge for 30 minutes. 3 If you’re using fresh peaches, peel, quarter and pit them. (If your peaches are really ripe, peel them as on page 82.) Halve and pit the cherries, then mix all the fruit in a large saucepan with the caster sugar and spices and 2 tbsp of water. 4 Set over a medium heat to cook for 10 minutes. Take 3 tbsp of the released juice and mix it with the cornflour in a cup. Pour back into the saucepan and cook for another 5 minutes. Leave to cool. 5 Preheat the oven to 180°C/fan 160°C/gas 4. Roll out one of the pastry discs on a lightly floured surface to 5cm wider than a 24cm deep- sided, round metal pie dish, moving it regularly so it doesn’t stick. It should be about 3mm thick (the thickness of a pound coin). Roll the pastry on to the rolling pin, then lay on to the pie dish. Press it into the dish gently with your fingers so as not to break it. 6 Pour the cherry-peach mixture into the pastry case, remembering to scrape out the gooey sugar at the bottom of the saucepan. The filling needs to be only the same level as the rim of the pastry, or juice will leak out during the bake. Trim the excess pastry from the pie case. 7 Roll the second ball of pastry out on a floured surface and cut into strips about 15mm wide. Take each strip, twist it loosely, then coil around the surface of the pie, starting from the outside and working in. Dab the end of each strip with a bit of water and use your thumbs to pinch it on to the next as you spiral the pastry on to the pie. Cut out leaf shapes from the offcuts and lay these in the centre of the pie. Once the spiral of pastry has been laid, you will see quite a lot of filling through the top. 8 Bake for 35–40 minutes until the pastry has turned golden. Take out of the oven and set to cool on a wire rack, sprinkle with a little caster sugar and serve. Recipe courtesy of BIY: Bake It Yourself by Richard Burr (Quadrille, £20). Photography by Chris Terry. 7 Cherry Sorbet Cool off in the heat with a scoop (or two) of Michelin starred chef Jason Atherton‘s cherry sorbet. The perfect seasonal summer fruit, this homemade sorbet is quite thick as the recipe use quite a lot of pulp in the mixture when blending fresh cherries yourself. Ingredients 50g caster sugar 50g liquid glucose 100ml water 2kg pitted fresh or frozen cherries (thawed if frozen) Method 1 Put the sugar, liquid glucose and water into a saucepan and stir over a medium-high heat until the sugar has dissolved. Add the cherries and simmer for about 5 minutes or until they are just soft but still retain their vivid colour. 2 Carefully tip the cherries and poaching syrup into a blender and blitz until the cherries are well puréed. 3 Pass the cherry purée through a fine sieve into a wide bowl, pushing down on the pulp to get as much juice as possible. Discard the pulp. Leave to cool. 4 Transfer the cherry juice to the bowl of an ice-cream machine and churn until the sorbet is softly set. Scrape the sorbet into a freezer-proof container, cover and freeze for several hours until firm. Recipe courtesy of Jason Atherton’s ‘Social Sweets‘ recipe book, published by Absolute Press.