Cherry dessert recipes vary from ice cream to fabulous cakes. This is a versatile fruit and can be added to salads, meat marinades, sauces and savory dishes. For the preparation of desserts, you can use both fresh and frozen cherries. Today we are focusing on the dessert with cherries because we all agree that this is where they really shine and we will show you some sweet ideas that will be the perfect end to any meal.
The season for fresh cherries is relatively short. To help you make the most of them while they are available, we’ve compiled a collection of the best desserts to taste.
Cherry Dessert Recipes to Complement Your Table
Cherries are distinguished by excellent nutritional qualities. The fruits contain up to 15% sugars (mainly glucose and fructose), 1.5-2.4% organic acids (mainly malic and citric), vitamins C, B1, B2, carotene, folic acid, etc. Cherries are rich in pectin (up to 11%) and they contain a lot of iron mineral salts.
There are several ways to cook cherries. It depends on whether the cherry is pitted or not, how fresh it is, what kind of cherry you want. Cherry dessert recipes are delicious you can use this amazing fruit in a variety of combinations. The natural sourness of cherries in combination with sweet components forms an unforgettable flavor! Cherries go well with cream, chocolate, sour cream, which allows you to add them to various creams. There is absolutely nothing complicated in preparing a delicious cherry dessert!
Chocolate Dipped Cherries
- 1 pound/450g of Cherries
- 4 ounces/110g of dark chocolate, roughly chopped
- Coconut shavings
Wash the cherries under cold water. Using a kitchen towel, thoroughly dry the cherries.
Line a baking sheet with parchment paper and set aside.
Melt the chocolate. Microwave at 70% power for 1 minute. Remove from microwave and give it a stir. Continue to microwave in 30-second increments, stirring frequently, until the chocolate is fully melted.
Dip one cherry at a time into the melted chocolate, giving it a gentle shake before dipping it into the coconut shavings.
Set the cherry on the parchment lined pan. Once all cherries have been dipped, place the pan in the refrigerator for about 10 minutes until the chocolate has hardened.
Store the chocolate covered cherries in the refrigerator until ready to serve.
Cherry Ice Cream Recipe
- 12oz/350g fresh pitted cherries, halved
- 7oz/200 g sugar
- 1/4 cup bourbon (replace with apple juice)
- juice of 1/2 a lemon
- 10fl oz/300 ml double heavy cream
- 10fl oz/300 ml sour cream
- 3 1/2oz/100 g icing sugar
- 1 tsp vanilla paste
- 4 ginger biscuits, crushed
- fresh cherries to serve
Place the cherries, bourbon, sugar and lemon juice in a saucepan.
Stir over medium heat until the sugar is dissolved.
Gradually bring to the boil and cook for 10 minutes. Leave to cool completely.
Put the double cream, sour cream, icing sugar and vanilla in the bowl of your stand mixer.
Whisk at maximum speed until soft peaks.
Fold in the cherries and crushed biscuits.
Transfer to a loaf tin, cover with plastic wrap and freeze for 6 hours or overnight.
Cherry Muffins Recipe
- 1 ¾ cups Flour
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- ¼ teaspoon Baking Soda
- ½ cup Sugar
- 1 Egg
- 6 oz/170g Greek Yogurt
- ½ cup Vegetable Oil
- ½ cup Milk
- ½ teaspoon Vanilla Extract
- 1 ½ cups Cherries, coarsely chopped
Preheat the oven to 400F/200C degrees.
Line a 12 muffin pan with cupcake wrappers.
In a large bowl, mix together the flour, baking powder, salt, and baking soda. Add the cherries and toss them with the dry ingredients to coat. Add the sugar and stir to combine.
In a smaller bowl, beat the egg and then add in the yogurt, vegetable oil, and milk. Stir in the vanilla.
Using a spatula, stir the wet ingredients into the flour mixture. Stir just until the dry ingredients are moistened.
Spoon the batter evenly among the prepared muffin cups.
Bake for about 18 to 20 minutes.
Remove the muffins from the oven and let them cool for about 5 minutes before removing them from the pan.
Cherry Dessert Recipes – French Clafoutis
- 6 tsp granulated sugar
For Cherry Clafoutis:
- 10 oz/280g Cherries, pitted
- ½ cup all-purpose flour
- 1 tsp Baking Powder
- 3 Medium Eggs
- ⅓ cup granulated sugar
- 1 cup Half and Half
- 1 tsp Vanilla paste
Grease the inside of each ramekin with butter. Coat them with sugar – making sure the bottom and the sides are well covered.
For Cherry Clafoutis:
Rinse the cherries and place them inside the ramekins.
Prepare the batter by combining flour mixed with baking powder, eggs, sugar, half and half and vanilla in a bowl. Pour the batter over the cherries.
Place the ramekins onto a baking tray and bake in a preheated oven at 360°F/180°C for 20 minutes or until an inserted skewer comes out clean.
Dust the clafoutis with powdered sugar before serving.
Cherry Dessert Recipes – Cobbler with Cherries
- 5 cups cherries, pitted
- 1/2 cup water
- 1 1/4 cups sugar
- 4 tablespoons cornstarch
- 1 cup flour
- 3 tablespoons butter, chilled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 teaspoon white vinegar
Mix the cherries, sugar, cornstarch and water in a saucepan, and bring the mix to a boil. Reduce the heat to low, and cook for about 10 minutes until the filling thickens.
Pour the filling into an 8-inch/20cm square baking pan.
Add the flour, salt and baking powder to a bowl, and mix well. Cut in the butter with a pastry cutter, forming pea-sized chunks.
Mix the milk and vinegar together in a separate container. Pour the milk mix into the flour mix, and stir to blend.
Drop the combined milk and flour mix in approximately 9 large spoonfuls so that it is evenly distributed over the cherry mix in the baking dish.
Bake the cobbler for 25 to 30 minutes in an oven preheated to 425F/220C.
Remove the cobbler from the oven.
For the crust:
- 1½ cups All-Purpose flour
- 1½ sticks unsalted butter—cold–and cut into ½-inch pieces
- ¼ teaspoon salt
- ⅓ cup ice water
For the filling:
- 1 pound/ 450g cherries, pitted
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter cut into pieces
- vanilla ice cream for serving
To make the crust. Put the flour, butter, and salt in a food processor and process for about 5 seconds; the butter should still be visible and in small pieces. Add the ice water, a little at a time (you might not need it all) and process for 5 seconds longer, or, just until the dough comes together .
Remove the dough from the processor and gather it into a ball. Sprinkle some flour on a work surface and roll out the dough with a rolling pin roll into a circle about ¼ inch/0,6 cm thick.
Transfer it to a large baking sheet lined with parchment paper and chill in the refrigerator until firm, about 20 minutes.
To make the filling:
Place the cherries in a bowl. Toss with the sugar, cornstarch and salt, making sure to coat all the cherries. Drizzle in the vanilla extract and toss.
Preheat the oven to 400F/200C.
Remove the baking sheet with the dough from the refrigerator. Places the cherries in the center leaving a 2-inch/5 cm border of crust. Top with the butter cubes.
Once the cherries are placed, fold the crust over top of them. Brush the crust with the beaten egg wash. Sprinkle it with sugar. Bake the galette until the crust is golden, about 40 to 45 minutes.
Remove it and let cool slightly, then slice. Serve warm with vanilla ice cream.
Let the galette cool to room temperature, then cut it into wedges and serve with vanilla ice cream.
Mini Cherry Pies Recipe
For Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 7 tablespoons cold unsalted butter, cut into cubes
- 5 tablespoons ice water
For Pie Filling:
- 2 14.5-oz./410g cans tart or sour cherries (drain and reserve 1/2 cup juice)
- 1 teaspoon vanilla extract
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 1 tablespoon orange zest
- 1 egg
- 1 teaspoon water
- 2 teaspoons sugar
Prepare the pie dough
Add the flour, salt, and sugar to the bowl of a food processor. Pulse for just a second to combine.
Add butter and pulse for 2 to 3 seconds.
Sprinkle the ice water on top and process just until the flour is moistened and the dough starts to come together.
Transfer the dough into a plastic bag and press into a flat disk or wrap in clingfilm. Chill the dough for at least 30 minutes before using.
Prepare the Cherry Pie filling
Preheat the oven to 375F/190C degrees. Line a rimmed baking sheet with parchment paper.
In a large bowl, add the drained cherries with the 1/2 cup of reserved juice and vanilla extract.
In a smaller bowl, stir together the sugar, flour, and orange zest. Sprinkle this mixture over the cherries and stir gently to combine.
Divide the pie filling evenly among 4 8-oz./220g ramekins and place on the prepared baking sheet.
On a lightly floured surface, roll the pie dough to 1/8 inch /3mm thickness. Using a knife or pizza cutter cut thin strips of dough, then lace together to form a lattice. Press down slightly around the edges of the ramekins and trim the excess with a knife.
Whisk the egg with 1 teaspoon water to make an egg wash and brush over the dough. Sprinkle each pie with 1/2 teaspoon sugar.
Bake for 35 to 40 minutes, or until the crust is golden and the juices are bubbling.
Let cool for 10 minutes before serving.
Cherry Dessert Recipes – Strudel with cherries
- 8,8 oz/250g all-purpose white flour
- 1 egg
- 1.8 oz/50g melted butter
- ½ cup warm water
- a pinch of salt
- 1,5 lb/700g pitted cherries
- 5 Tbsp caster sugar
- 4 Tbsp finely crushed almonds or breadcrumbs
- 3 Tbsp walnuts, coarsely chopped
- 3 Tbsp hazelnuts, coarsely chopped
- 3 oz/85g golden raisins
- 3 Tbsp cognac/brandy/rum
- 1oz/30g melted butter, for glazing
- 1-2 Tbsp icing sugar, for serving
Prepare the pastry. Mix flour and salt and make a well in the middle. Slightly beat an egg with water and butter, add the mixture into flour. Knead the dough until it is elastic and smooth. Wrap it in clingfilm and leave it to rest for 30-40 minutes.
Preheat the oven 400F/200C. Line the baking tray with baking paper, grease it with some melted butter or oil.
Prepare the filling. In a cup or small bowl, put all raisins and cover with cognac; soak for 15 minutes, then pour out remaining cognac. Cut cherries into halves, you may keep some whole.
Dust a workspace with flour and roll out the pastry into rectangle as thinly as possible.
Brush the rolled dough with melted butter. Sprinkle with crushed almonds, leave en edge 3cm uncovered.
Spread cherries, and sprinkle with sugar.
Scatter raisins and remaining nuts on top.
Fold uncovered edges in, then roll up the pastry into a sausage shape.
Gently put the strudel on the baking tray, brush with melted butter. Bake for 35-45 minutes until the pastry is golden.
Allow to cool slightly before serving, dust with icing sugar.
Serve with vanilla ice cream or sauce.