“It’s hard to beat cherries & plums at the height of their season” – Charlie Trotter

There are times when it really is the simple things in life that bring the most joy. Ask any chef that are worth their salt and you get a plethora of answers, often orientating around the seasons & their favourite foods. Cherries are frequently over looked at this time of year for the glamour of soft berries, why so?

So I’ve collated some of my favourite recipes for cherries, enjoy.

Cherries in muscovado sponge

Cherries in muscovado sponge

  • 500g Black cherries, stoned
  • 250g Butter, unsalted
  • 175g Muscovado sugar
  • 75g Caster sugar
  • 100g Ground almonds
  • 150g Self raising flour
  • 4 Eggs
  • Pinch of sea salt

Pre-heat the oven to 175ºC, grease & line with grease proof paper a 30cm x 24cm tray.

Cream together both sugars & the butter until pale.

Gradually add the eggs one at a time, then gently fold in the ground almonds, the self raising flour & the sea salt.

Pour the batter into the lined tray & scatter the cherries equally around the batter.

Bake for 25mins or until firm to the touch. When cool cut into thumb size pieces.

Cherry & buttermilk clafoutis

Cherry & buttermilk clafoutis with dark chocolate ice cream.

  • 3 Whole eggs
  • 2 Egg yolks
  • 110g Icing sugar
  • 100ml Double cream
  • 140g Buttermilk
  • 40ml Kirsch
  • 250g Cherries, Stoned
  • Butter & caster sugar for greasing & dusting the baking bowls

Pre-heat the oven to 185ºC, liberally grease with soft butter then sprinkle with caster sugar.

Combine the cream & buttermilk, bring to the boil & remove from the heat, reserve.

In a large bowl, combine the eggs, yolks, kirsch & icing sugar. Beat together then pour the cream mixture on top & combine.

Roll the stoned cherries in some spare icing sugar before adding to the baking bowls.

Bake for 12-15minutes until firm & slightly risen at the edges, serve with ice cream.

Griottine ice cream

Love these boozy preserved cherries.

  • 1½L Semi skimmed milk
  • 375g Caster sugar
  • 250g Griottines, chopped
  • 200g Fresh cherries, stoned & chopped
  • 18 Egg yolks (360g)
  • 100g Syrup from the griottines
  • 150ml Whipping cream

Combine the milk & cream & slowly bring to the boil.

While you are waiting for the dairy to heat up, combine the sugar with the yolks & whisk until pale.

When the dairy has boiled, pour it on to the yolks & sugar, quickly combine & return to the pan.

Over a low-medium heat continuously stir whilst bringing the mixture upto 82ºC.

As soon as the mix reaches 82ºC, quickly strain into a clean bowl & chill as quickly as possible.

Add the two different cherries & churn in an ice cream machine as per the manufacturers instructions.



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