cherry recipes

Amazing cherries in Kirsch, one of my favorite ways of preserving cherries. The boozy cherries are the perfect topping for lots of desserts.

Cherries in Kirsch

kg/ 2.2 lbs sweet cherries

400-500 g/ 14-17 oz/ 2-3 cups granulated sugar (Note)

250 ml/ 8.5 fl.oz/ 1 cup Kirsch brandy

star anise

cinnamon

cloves

lemon juice

Stone the cherries with a cherry pitter, they...

Stone the cherries with a cherry pitter, they should remain whole with only a hole in the middle. Place in a large pot, a lot of foam will form once the sugar and the cherries are cooking, it should not have a chance to boil over.

Add the sugar and stir carefully to mix....

Add the sugar and stir carefully to mix. Add the star anise, cinnamon, and cloves. Turn on the heat and heat gently, stirring often but carefully, until the sugar dissolves completely.

Once the liquid starts to boil, set the...

Once the liquid starts to boil, set the timer to 5 minutes. Simmer stirring every minute or so. Remove the pot from the heat and let cool for another 4-5 minutes. Remove as much of the foam as possible, there will be a lot of it when the sugar starts to boil, but it will be pretty much gone at the end.

Add the Kirsch and some lemon juice to...

Add the Kirsch and some lemon juice to taste. Stir well. Discard the spices. Place the cherries into sterilized jars. Cover completely with the liquid. Clean the rim of the jars with kitchen paper and seal. Let cool completely.

Keep in the refrigerator or in a dark...

Keep in the refrigerator or in a dark cool place. Let them develop the flavors for about 3-4 weeks before serving.

https://mediavine-res.cloudinary.com/video/upload/ba6i2i28c4trtrewxfzq.mp4

Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

People Often Think of Vareniki or Pierogi As a Savory Dish, but These Vareniki (Pierogi) with Cherries Are One of the Most Delicious Sweet ...

Vareniki (Pierogi) with Cherries

lb + 12 oz

All-purpose flour 2 cups

Salt ¼ tsp

Water ¾ cup + 1 tbsp

Make filling

Combine ½ a cup of sugar with 1 pound of cherries. Mix and leave to stand for about 1 hour until the cherries release their juice.


Make dough

Mix 2 cups of sifted flour with ¼ teaspoon of salt in a large bowl and add ¾ cup of cold water. Mix until the dough comes together.


Knead dough

Knead the dough until completely smooth. Slice the dough ball in half and cover one of the portions while you are not using it to ensure it doesn’t dry out. 


Cut out pierogi wrappers

Roll the dough to ¼-⅛-inch thickness on a floured surface. Cut out 3-inch dough circles using a floured glass or cookie cutter.


Fill dumplings

Place two halved cherries in the center of each dough circle.


Shape the dumplings

Fold each dough piece in half and press the edges together firmly using your fingers. Make sure that the seal is tight enough for your filling not to fall out. Use your fingers to pinch along the sealed dough to create a scalloped edge.


Repeat

Repeat the process until all the dough and cherries are used. 


Cook

Bring a large saucepan of water to boil. Season with salt and place the vareniki in the pan in batches and cook until the dumplings float to the top. Drain and add some melted butter to stop them sticking together.


Make cherry compote

Mix the remaining 12 ounces of cherries with ½ a cup of sugar and 1 tablespoon of water. Bring the contents of the pan to a boil then reduce the heat to medium-low and simmer, uncovered for about 15 minutes until the mixture reduces and thickens.


Serve 

Serve with cherry compote and/or sour cream.


First time making Ukranian food I hope it goes well cause these look fantastic!

Pierogi is officially my all time favorite dessert after making this, I might even move over to Ukraine LOL. 

Sooo soo yummy and fun to make too would recommend it.

Little bit of powdered sugar and cinnamon on the top does this recipe good.

Amazing flavor and so simple to make I love homemade desserts like these with fruits.

Making your own dumplings is actually kinda hard I couldn't shape mine at all so I ended up with oddly shaped circles hahaha.

Cool idea going to try it out today hopefully all goes well and I don't mess anything up lol.

Didn't even think to serve mine with sourcream i went with marshmellow fluff instead which was delicious.

The easiest sweet dumplings EVER and it's vegan ;)

Mine turned out soggy and were falling apart not exactly sure what I did wrong though since I followed the instructions exactly as written

Adorable little dumplings the design is so cute and cherries go great with any type of dough.

Wonderful recipe this and the cherry cake are my two personal favorites from this website and aren't too difficult to do yourself at home. 

Tasty and overwhelming sweet that's for sure, my kids liked it more than I did. 

It's like putting a spoonfull of overly sweet cherries into your mouth, less sugar the better on this one

Vareniki used to be my grandmas favorite she made it with blueberries or strawberries though and a bit of butter on the top or jam.

https://www.youtube.com/embed/slh573j3e8Y?feature=oembed

Easy Cherry Cobbler Recipe for the Instant Pot is an easy Instant Pot dessert recipe that takes only a few ingredients. Make this delicious dessert in under 30 minutes from start to finish. It&#x27;s the perfect quick dessert recipe.

Easy Cherry Cobbler for the Instant Pot

cherry pie filling

box white cake mix

butter

water (for the Instant Pot)

Instant Pot DUO

Casserole dish

Bakeware Sling

Measuring Cups and Spoons

Mixing Bowls

Air fryer lid (optional)

Add cherry pie filling to a casserole dish...

Add cherry pie filling to a casserole dish that will fit inside your pressure cooker.

Mix melted butter with cake mix.

Spoon the cake mix over the cherry pie...

Spoon the cake mix over the cherry pie filling.

Add 1 1/2 cups water (1 cup if...

Add 1 1/2 cups water (1 cup if using a 6 quart pressure cooker) of water to the inner pot of your Instant Pot.

Lower the casserole dish into the inner pot...

Lower the casserole dish into the inner pot onto a trivet with a sling.

Seal and set for a high pressure time...

Seal and set for a high pressure time of 10 minutes. Allow for a natural pressure release of 10 minutes, and then let the remaining pressure out.

If you have an Instant Pot air fryer...

If you have an Instant Pot air fryer lid, air fry directly in the pot for 5 minutes. Otherwise, take the casserole dish out, and broil for about 5 minutes, or until the cobbler crust is a nice golden brown.

Remove from the pot (or broiler) and serve...

Remove from the pot (or broiler) and serve warm with ice cream.

https://mediavine-res.cloudinary.com/video/upload/wviacbfngpr4lledyjs9.mp4

Easy Cherry Cobbler Recipe for the Instant Pot is an easy Instant Pot dessert recipe that takes only a few ingredients. Make this delicious dessert in under 30 minutes from start to finish. It's the perfect quick dessert recipe.

Easy Cherry Cobbler Recipe for the Instant Pot

A delicious cool treat on a hot summer day.  If you don't plan to use halved cherries immediately, toss them with a little lemon juice to help prevent their oxidation, or browning.

Cherry-Vanilla Ice Cream

cherries

c. sugar

heavy cream

c. whole milk

vanilla bean

red food coloring

Make the cherry syrup: Place 1 pound pitted cherries and 1/3 cup sugar in a small saucepan over medium heat and cook until cherries soften -- about 10 minutes. Run the cherries and any liquid through a food mill, strain the mixture, discard the solids, and return the liquid to the pan. Cook the cherry mixture over medium heat until it reduces to about 1 cup -- 8 to 10 minutes. Transfer to a small bowl and cool completely.

Make the ice cream base: Fill a large bowl with ice and water and place a fine sieve over another medium-sized bowl; set both aside. Combine the cream, milk, and vanilla bean and seeds in a medium saucepan and cook over medium-high heat until mixture just comes to a boil. Whisk the egg yolks and remaining sugar together in a large bowl until thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon -- about 2 minutes. Strain the mixture through the fine sieve into the bowl and place bowl in the prepared ice bath to cool.

Make the ice cream: Cut the remaining cherries in half, toss with the lemon juice, and set aside. Once the ice cream base is completely cool, stir in the cherry syrup and the food coloring, if desired. Process in an ice cream maker according to manufacturer's instructions. Fold in cherry halves, transfer to an airtight container, and freeze until solid. Ice cream will keep for up to 1 month in a freezer.

These chocolate cherry macarons have a tender, chocolate French macaron shell and are filled with cherry frosting and homemade cherry compote.

Chocolate Cherry Macarons

cherries (fresh

sugar

cornstarch

egg whites (room temperature)

cream of tartar

granulated sugar

almond flour (sifted)

powdered sugar (sifted)

unsweetened cocoa powder (sifted)

dark chocolate (melted)

unsalted butter (room temperature)

powdered sugar

cherry compote (cooled)

I recommend making the compote the night before you want to make the macarons so that it has time to fully cool.

Add all of the cherry compote ingredients to a large saucepan over medium-low heat. Allow the cherries to simmer for 15-20 minutes, stirring frequently until thickened. Transfer the compote to a glass jar and allow to cool to room temperature.

Cherry Compote

Sift together almond flour, powdered sugar, and cocoa powder into a large bowl and set aside. 

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).

Once all the sugar is added, turn the mixer to the highest setting and whisk until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Match up your shells before filling, and then turn one side over. Drizzle the other side with melted chocolate and let dry before filling.

Macarons

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter and powdered sugar together until smooth.

Add in about 1 tablespoon of the cherry compote, then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.

Once the macarons are cooled, pipe the frosting around the edge of the macaron shell. Then add a small scoop of cherry compote in the center (about ½ teaspoon). Then top with the other shell.

Put the assembled chocolate cherry macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Cherry Frosting

These cherry bars use my favorite blondie base and turn out perfectly every single time!

Chocolate Chip Cherry Bars

unsalted butter (melted (1 stick))

brown sugar (packed)

vanilla extract

all-purpose flour

salt (optional)

semi-sweet chocolate chips

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.

In a medium microwave-safe bowl, melt the butter, about 60 seconds.

To the melted butter, add the brown sugar and stir to combine.

Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough.

Fold in chocolate chips, fruit (I don’t halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.

Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set.**

Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.

I used sour cherries, and it was great. Maybe a little too much chocolate even. The edges were nice and crispy! My favorite!

I came across this recipe because I had too many sweet cherries in the fridge and wanted to make sure they got used up. I'm so glad I did! These were so easy to make and so delicious. The comments about being too sweet are a bit silly; they're dessert, but there is a good depth of flavor: sweet/tart from the fresh cherries, bittersweet chocolate, a bit of saltiness. I was making them to bring into my team at work, so I doubled the recipe and decided to add 1tsp of baking powder so that they were more "bar-like" than gooey, so that they'd be easy for people to eat without a fork/plate. This worked out great. I baked them in 9x11 for 37 mins and they were perfect. If I make them again for home I will omit the baking powder because I LOVE gooey, but the adjustment was perfect for what I needed them for, and they still had a good bit of gooiness to to them. Everyone raved and they didn't last long.

Made to recipe,did take a little longer to cook than stated but is dangerously tasty!

Very nice . I doubled in a 13 X 9 and baked about 37 minutes. As other people suggested I used 1 tsp baking powder.  Didn’t have chocolate chips so used white chocolate chips instead. Cut the vanilla to  1.5 tsp and added 1/2 tsp of almond extract . Almond and cherry compliment each other nicely. Definitely needs the salt.  Would recommend and make again. 

I made these following the recipe exactly. I actually used frozen cherries, which the recipe says is okay to do, but that the results are not as good as with fresh cherries. I just baked them longer, and goodness!!! My family of 5 all loved them and we devoured them within 24 hours. They were not too soft at all - just perfect. 

Very delicious recipe. I prefer it with a bit less chocolate and sugar since it is very rich. Will make it again for sure!

Yummy, Yummy and Yummy Again is the Only Way to Describe These Cherry Cheesecake Dessert Jars. One of My Favorite Seasonal Activities ...

Cherry Cheesecake Dessert Jar

Mason jars Six 1/2 pint sized

Graham cracker 1¼ cups

Unsalted butter ¼ cup

Sugar ¼ cup

Cream Cheese 8 oz

Powdered sugar 1 cup

Vanilla extract 1 tsp

Heavy cream 1 cup

Cherry pie filling 12.5 oz can

Prepare graham cracker layer     

In a small bowl, mix 1¼ cups of graham cracker crumbs, ¼ cup of butter, and ¼ cup of sugar until combined and coated in butter. 


Prepare cheesecake layer   

In a mixing bowl, use an electric mixer to combine 8 oz of plain cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 cup of heavy cream until smooth and fluffy. 


Fill mason jars 

In 6 mason jars, divide the buttery graham crackers as the base layer then top each one with the cream mixture, divided evenly. 


Refrigerate 

Add cherry pie layer

Once chilled, add the final layer of cherry pie from 1 can, divided evenly, to top. 


Serve

Enjoy immediately or chill in the fridge for a little longer. 


https://www.youtube.com/embed/hn1uhQiRczs?feature=oembed

A delicious dessert made with fresh cherries. Serve warm with fresh whipped cream or vanilla ice cream.

Rustic Cherry Galette Recipe

pie dough

sweet cherries, stemmed, pitted and halved

flour

salt

Heat oven to 375-degrees F. Line baking sheet...

Heat oven to 375-degrees F. Line baking sheet with baking parchment.

In a bowl, combine cherries, 1/3 cup brown...

In a bowl, combine cherries, 1/3 cup brown sugar, flour, lemon juice and salt. Using a potato masher or heavy flat bottom glass mash mixture a few times. Set aside.

Place chilled dough round on parchment lined baking...

Place chilled dough round on parchment lined baking sheet. Place cherry filling onto center of dough, leaving a 2-inch border around the edge. Fold edge up and over filling, overlapping and creating pleats all the way around. Brush dough with egg wash. Sprinkle top of galette (especially the crust) with 1 tablespoon of brown sugar.

Bake at 375-F degrees about 40-50 minutes until...

Bake at 375-F degrees about 40-50 minutes until crust is golden brown and done on bottom. Transfer to wire rack and cool slightly before slicing.

Top 9 cherry recipes recipes from across the web

The most viewed cherry recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cherries in Kirsch

Vareniki (Pierogi) with Cherries

Easy Cherry Cobbler for the Instant...

Cherry-Vanilla Ice Cream

Chocolate Cherry Macarons

Chocolate Chip Cherry Bars

Cherry Cheesecake Dessert Jar

Rustic Cherry Galette Recipe

Gluten Free Cherry Clafoutis

Top 9 cherry recipes recipes from across the web

The most viewed cherry recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherries in Kirsch

Vareniki (Pierogi) with Cherries

Easy Cherry Cobbler for the Instant...

Cherry-Vanilla Ice Cream

Chocolate Cherry Macarons

Chocolate Chip Cherry Bars

Cherry Cheesecake Dessert Jar

Rustic Cherry Galette Recipe

Gluten Free Cherry Clafoutis

The most viewed cherry recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine