When (or, I should say, if) you tire of eating them by the handful, then remove the stones – one of those comfortingly repetitive culinary tasks – and discover the myriad ways of using the succulent flesh. Toss it into clafoutis batter or berry smoothies, mix with whipped cream to fill a Victoria sandwich or bubble down with sugar to make jam. And don’t stop at sweet ideas; cherries make a wonderful foil for meat and cheese when added to a fresh salsa or spiced chutney. The stoned fruit also freezes well, ready to use whenever you want to whisk your taste buds back to high summer – after all, summer lunch recipes are always favorite, year-round.
Cherry and peach salsa
Cherry and peach salsa
Serves 4 as an accompaniment The bright, sweet flavors of this fresh summer salsa are perfectly suited to barbecued, preferably slightly charred, lamb, beef or poultry. Or serve it with griddled halloumi, peppery salad leaves and a chunk of rustic bread. The salsa tastes best within an hour of making, but it will keep for 24 hours if covered and chilled. Ingredients:
300g fresh cherries, stoned and chopped2 white peaches, stoned and choppedSmall handful of mint leaves, shredded1 red chilli, deseeded and finely chopped2 tbsp red wine vinegar2 tbsp extra virgin olive oil
Method:
Cherry and zabaglione gateau
Cherry and zabaglione gateau
Serves 10 It looks impressive, but this quadruple-layered gateau really isn’t difficult to make. A fat-free sponge and plenty of fresh cherries lighten the rich, creamy Marsala-spiked zabaglione mixture, the idea for which was borrowed from a favourite Delia Smith recipe. Ingredients: For the filling:
4 large egg yolks100g golden caster sugar50g plain flour, sifted330ml Marsala450ml double cream
For the cake:
A little butter for greasing4 large eggs250g golden caster sugar2 tsp vanilla extract250g plain flour400g fresh cherries, stoned and halved
Method:
Thyme roast cherries
Thyme roast cherries
Serves 6-8 as an accompaniment This can be used as a pie filling, a topping for yogurt or granola, an accompaniment to crème brûlée or panna cotta, or a flavoring for ice cream, as in the recipe, below. Ingredients:
110g light brown sugar3 tsp cornflour500g fresh cherries, stoned2 tbsp fresh thyme leaves
Method:
Chocolate dipped cherry ice cream cones
Chocolate dipped cherry ice cream cones
Makes 8 This is pure decadence in a waffle cone. The melted chocolate is optional; you may wish to do without or to add a little chopped chocolate directly to the partially frozen ice cream instead. If you haven’t made the thyme roast cherries, another rich cherry compote or jam will work as well. Ingredients:
350ml double cream500ml whole milk1 vanilla podPinch of sea salt4 large egg yolks100g golden caster sugar1 portion thyme roast cherries (see recipe above)200g dark chocolate, broken into pieces, to dip8 waffle cones, to serve
Method:
Cherry and amaretto soufflés with cherry and raspberry sauce
Cherry and amaretto soufflés with cherry and raspberry sauce
Makes 6 Not a recipe to attempt every day, but for a special occasion you can’t beat a towering, custardy soufflé. All the components can be prepared in advance, so making the soufflés to order really isn’t a trial. Ingredients: For the soufflés:
150ml whole milk100ml double cream3 large egg yolks140g caster sugar20g plain flour15g cornflour400g fresh cherries, stoned1 vanilla pod, split1½ tbsp amaretto (optional)Soft butter and granulated sugar for the soufflé dishes2 large egg whites
For the sauce:
150g fresh cherries, stoned200g raspberries3 tbsp caster sugar2 tbsp lemon juice
Method:
Brie and rocket toasties with cherry chutney
Brie and rocket toasties with cherry chutney
Makes 1 jar of chutney and 2 sandwiches Liven up a classic toastie with a zing of sweetness. Ingredients: For the cherry chutney:
1 eating apple, grated400g fresh cherries, stoned and roughly chopped1 banana shallot, finely chopped½ tsp mustard seeds¾ tsp coriander seeds, roughly crushed100g soft brown sugar75ml cider vinegar
For the toasties:
60g brie, slicedHandful rocket leaves4 slices sourdough bread
Method:
Cherry and vanilla marshmallows
Cherry and vanilla marshmallows
Makes about 30 These delicate, fluffy marshmallows will leave bought versions standing. They keep well for a few days and make an excellent present. Ingredients:
1 tbsp vegetable oil or other flavorless oil500g granulated sugar8 sheets leaf gelatine170g fresh cherries, stoned2 large egg whites1½ tsp vanilla bean paste3 tbsp cornflour3 tbsp icing sugar
Method:
