Cherries are fantastic for eating fresh, making pies, cakes and tarts. Serve them with cheese, or coat them in dark chocolate, a special treat.
There are many ways to enjoy fresh cherries whilst knowing that the benefits will keep you in fine fettle!
At English Cherry we have prepared some of our favourite cherry recipes to give you just a little insight into how versatile and delicious cherries are.
Great as a dessert, great for a Picnic.
Ingredients for Base:
140g self-raising flour
½ tsp cinnamon
50g golden castor sugar
85g melted butter
350 g fresh or frozen cherries, stoned
Icing sugar for dusting
25g plain flour
¼ tsp ground cinnamon
25g golden castor sugar
Sift self-raising flour, add sugar & cinnamon. Make well in centre adding milk, egg and melted butter. Combine all well with wooden spoon.
Place in 20cm greased cake tin.
Press cherries into mixture.
Bake at 180 0C for 35 approx. mins.
Rub all ingredients together and apply to cake once after cooling.
Dust with icing sugar.
LITTLE CHERRY PIES
Great served with thick cream. Makes about 12.
Pastry & Topping:
200g plain flour
50g ground hazelnuts
140g cubed cold butter
50g castor sugar
3tbsp raspberry jam
500g stoned cherries
50g roughly chopped hazelnuts
2tbsp demerara sugar
Rub together flour hazelnuts and butter until fine crumbs. Add sugar. Remove 3 tbsp and set aside for topping. Add 1 – 2 tbsp cold water to fine crumbs to make dough.
Wrap in cling film and chill for 20 mins.
Roll out dough thinly to line tartlet tins, muffin tins or bowls.
Warm raspberry jam and stir in cherries. Spoon into pastry cases. Stir chopped hazelnuts and sugar into set aside topping and sprinkle over cherries in their pastry cases.
Bake for 30 mins at 180 0C until lightly browned. Cool for 10 mins and turn out.
CHERRY MASCARPONE TRIFLE
Delicious quick and easy
10-12 sponge fingers
300g fresh or frozen stoned cherries
Juice of 2 oranges
1 tbsp cassis
250g pot mascarpone
Break up sponge fingers in large bowl and scatter over most of cherries,
orange juice and cassis.Beat mascarpone with cold custard until smooth. Place over sponge. Scatter remainder of cherries on top.
BRAISED CHERRIES with SPICED TOASTS
A delicious way with Cherries
500g stoned cherries
2 tbsp demerara sugar
1 tbsp kirsch
10 slices baguette
50g demerara sugar
1 tsp cinnamon
½ tsp cornflour
Bring to boil cherries sugar and kirsch and simmer for 15 mins.
Heat butter in frying pan and fry slices of baguette on each side until golden.
Remove bread dust with sugar and cinnamon and place at the bottom of serving dish. When the cherries are soft remove from juice and pile onto the bread.
Blend cornflour with a little water and blend into warm cherry juice. Gently bring to boil and pour over bread and cherries and serve.
PAVLOVA TOPPED WITH FRESH CHERRIES
3 egg whites
6 oz castor sugar
250 ml whipping cream
500g fresh stoned cherries
Whip egg whites until stiff. Slowly add castor sugar.
Spoon pavlova mixture in shape of round cake on parchment paper.
Cook at 130 0C for 60 mins until firm and crispy. May require more time. Leave in oven to cool for another 60 mins.
Turn upside down and smother with whipped cream just before serving and finally fresh cherries. Pavlova can be frozen to be used at later date with more fresh cherries.
[divider top=”0″] Also try Brandied Cherries for Christmas … Fresh Cherries with Ricotta Cheese … A Beautiful Bowl Full of Fresh Cherries for A Summer Party…
If you can’t travel to our farm or local stockists to buy fresh cherries for your recipe, then why not