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Cherry season is sadly so short! Let'...

mangia!'s picture

I just love this from Homechef. It is SO GOOD over vanilla ice cream.


*1 1/2 pounds cherries
*3 cups burgundy
*3/4 cup water
*7 ounces sugar (about 1 cup)
*zest of 1/2 orange
*1/2 cinnamon stick
*1/2 vanilla bean, split lengthwise
*6 peppercorns
*1 clove


*1. Pit cherries

*2. Pour the wine and water in a pot large enough to hold all the cherries. Add the sugar. Add the orange zest, cinnamon stick, and vanilla bean. Tie
up the peppercorns and the clove in a bouquet garni, and add it to the pot. Bring to a boil and simmer 5 minutes

*3. Add the cherries to the syrup, and simmer gently until the fruit tests soft. (The time will depend on the ripeness of the fruit.) Allow to cool in the syrup. Serve, warm, cold, or at room temp

This can be served on it's own as a light dessert.

If I'm serving it over ice cream, I take some of the finished liquid and reduce it by one half , or one third (til it's nice and thick) and pour the thickened syrup over the cherries with their thinner syrup and the ice cream together. Yum!

Jean_'s picture

(post #25638, reply #1 of 8)

Nancy, this sounds really good, but are you using sweet or sour cherries?

mangia!'s picture

(post #25638, reply #2 of 8)

Bing cherries (which would be classified as sweet.)

aussiechef's picture

(post #25638, reply #3 of 8)

Nancy by the time I get around to cooking cherries they've all been eaten. It's the one fruit I've never ever cooked or preserved or whatever.
By they way, are you still interested in plum recipes for your book?

mangia!'s picture

(post #25638, reply #4 of 8)

Oh yes, please! I plan to give it to him for Fathers Day. Thanks!

Sandra_'s picture

(post #25638, reply #5 of 8)

While packing up to move next week, I came across an old recipe I had completely forgotten about. I haven't tried it, but it sounds so good I thought I should share it. In fact, it may be one of the first things I actually cook once we unpack and organize our kitchen stuff -- maybe by Christmas!

Le Montmorency

Prepare a 9" cake pan
14 oz. Semi sweet chocolate
2 Tb instant coffee
1/2 cup Kirsch
4 eggs, separated
12 Tb unsalted butter, room temp.
1/3 cup flour
2/3 cup sugar
pinch of salt
1 lb. Pitted sour cherries, (packed in water and drained or fresh)
additional cherries for decoration

Melt 8 oz. Chocolate, 1 Tb. Instant coffee, 1/4 cup kirsch, stirring well until smooth. Off heat, stir in egg yolks, one at a time. Return to heat. Stir mixture until egg yolks are warmed and mixture thickens slightly. Add butter, 1 Tb. At a time. Stir in flour.

Beat egg whites with a pinch of salt until soft peaks form. Add 1/3 cup sugar, beat until shiny peaks form. Fold in warm chocolate mixture and turn into pan. Bake at 375° for 20 to 25 minutes. Don not over-cook. Set on rack to cool for at least 45 minutes. As cake cools, it will sink, and surface will crack.

In saucepan, put pitted cherries, 1/3 cup sugar, 2 T. Kirsch. Cook over medium heat 30 minutes (if using fresh cherries -- canned cherries take less time) or until cooked down to a thick compote.

Invert cake on serving platter. Scoop a 5" circle out of cake, leaving 1/2" layer of cake on the bottom. Add scooped out cake to cherry mix, and return to cake, smoothing it nicely with metal spatula.

Melt remaining chocolate, 1 Tb. Coffee, 3 Tb. Water, 2 Tb. Kirsch, stir till smooth. Cool slightly, then spread evenly over cake. Let cake cool in refrigerator for 30 minutes. It will lose some shine as it cools, but cake is best servedslightly below room temp.

aussiechef's picture

(post #25638, reply #6 of 8)


Halve this recipe if it's too big and use a smaller springform pan, 8" or 9". (7" way too small). It's important not to make the cake too thick. You're shooting for a large, moist cake with plum juice trickling down through it and lots of plums peeking out of a cinnamony topping.


* 275 g (10 oz) butter, room temp.
* 250 g (9 oz) sugar
* 200 g (7 oz) a-p flour
* 200 g (7 oz) cake flour
* 1/4 teasp.baking soda
* 1 3/4 teasp baking powder
* 1/4 teasp. salt
* 3 eggs, lightly beaten
* 100 ml (smidgen over 1/3 cup) milk
* 1 cup ground almonds
* 20 ripe plums, approx., halved and stoned (good ones for this are the Japanese blood plums)

i TOPPING (practically speaking, make this first)
* 125 g (4 oz) butter
* 200 g (7 oz) sugar
* 2 teasp ground cinnamon
* 4 eggs

* Preheat oven to 350 deg.: grease and flour a 28 cm (11")springform pan.
* Cream butter and sugar until light and fluffy, then mix in flours , b. powder, b soda and salt. Add eggs and milk to make a soft dough (mixture should drop easily from the spoon).
* Spoon batter in prepared pan (shouldn't fill more than a quarter of the depth - rises a lot), then sprinkle on the ground almonds. Arrange plums, cut side UP, on top, starting around the outside edge and working towards the center.

i To make the topping:
* melt butter and stir in sugar and cinnamon, then allow to cool. Whisk eggs well and stir into cooled butter mixture. Spoon over and around plums on cake.
* Bake for approx.1 hour until cake tests cooked (no doubts) in center.
* Leave in pan for 15 minutes or so. Cut around cake before undoing the latch.
* Serve warm with whipped cream or icecream.
* Any leftover cake can be warmed, wrapped in foil, in moderate oven for 15 minutes.

Hope he likes it.

Andrea_'s picture

(post #25638, reply #7 of 8)

Cherry-Almond Trifle

Begin preparing this at least a day ahead.

10 - 12 servings

2 cups fresh cherries (about 12 oz.), pitted, coarsely chopped
1 cup sugar
1/4 cup water

1 7 oz. package almond paste, cut into small pieces
1 1/4 cups sugar
1 1/4 cups unsalted butter cut into pieces
2 t. vanilla extract
6 large eggs
1 cup all purpose flour
1 1/2 t. baking powder
1/4 t. salt

1/2 cup sugar
2 T. cornstarch
6 large egg yolks
2 t. vanilla extract
2 cups half and half

3 cups fresh cherries, pitted and coarsely chopped

1 cup chilled whipping cream
1/4 cup powdered sugar
Cherries with stems
Slivered almonds, toasted

FOR JAM: Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Reduce heat to medium low and simmer until jam is thick, stirring often, about 22 minutes. Transfer to small bowl. Cover and chill up to 3 days.

FOR CAKE: Preheat oven to 325 and butter a 9" springform pan. Line bottom with parchment; butter parchment. Blend almond paste and sugar in processor until mixture resembles fine meal, about 1 minute. Add butter and vanilla and blend well, occasionally scraping down sides of bowl. Blend in eggs 1 at a time. Using on/off turns, blend in flour, baking powder and salt (do not overmix). Transfer batter to prepared pan. Place pan on baking sheet; bake cake until tester inserted into center comes out clean and top is golden, about 1 hour and 10 minutes. Cool cake in pan on rack. Cover and let stand at room temp. 1 day.

Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend. Beat in yolks and vanilla. Gradually whisk in half and half. Stir over medium heat until custard thickens and boils. Transfer to bowl. Press plastic wrap directly onto surface; chill 1 day.

Cut around pan sides to loosen cake and release pan sides. Cut cake horizontally into 3 layers; discard parchment. Spoon thin layer of custard over bottom of 3 1/2qt. trifle bowl. Trim 1 cake layer to fit, if necessary; place in bowl. Spread with 1/3 custard. Mix chopped cherries into jam. Spoon 1/3 of jam mixture atop custard; spread to edge of bowl. Top with third cake layer. Spread with remaining custard, then jam mixture.

Beat whipping cream and powdered sugar until stiff peaks form. Transfer to pastry bag fitted with star tip. Pipe cream in center of trifle and around edges. Top with whole cherries and almonds. Cover and chill at least 3 hours and up to 1 day.

mangia!'s picture

(post #25638, reply #8 of 8)

Thank you, Aussie. That sounds great! I'll put it in the book as you wrote it, and he'll get a kick out of your title:"For Nancy's Dad", and credit will go to you. Come to think of it, I benefit too. He will of course have to make it for me! Thanks!