Cherry recipes – to try this summer

The cherry season is one of the most anticipated of any of our crops. Yes, imported cherries are available all year long, but they can’t compare to the taste of the ones we grow here for a few short weeks every summer.

If you become tired of eating them straight from the bag, or even if you don’t, removing the stones is a soothingly repetitive culinary activity. There are many delicious uses for the juicy flesh.

Use it in Victoria sandwich filling, clafoutis batter, or berry smoothies, or let it simmer with sugar to make jam. Don’t limit yourself to cherry desserts; fresh salsa or spiced chutney made with cherries is a great complement to savoury dishes like meat and cheese.

Even though summer lunch recipes are popular all year long, the stoned fruit freezes exceptionally well, so they can be used whenever you want to transport your taste buds back to the height of summer.

CHERRY AND PEACH SALSA

Serves 4 as an accompaniment

This summer, salsa has bright, sweet tastes that pair well with grilled meats like lamb, beef, or fowl. Or, you might pair it with some grilled halloumi, spicy salad greens, and crusty bread. Salsa is best served within an hour of preparation but can be stored in the refrigerator for up to 24 hours if sealed and refrigerated.

Ingredients:

• 300g fresh cherries, stoned and chopped
• 2 white peaches, stoned and chopped
• Small handful of mint leaves, shredded
• 1 red chilli, deseeded and finely chopped
• 2 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil

Method

Season the salsa to taste with salt and freshly ground black pepper, then combine all of the ingredients in a bowl. Quickly eat what you’ve made.

CHERRY AND ZABAGLIONE GATEAU

Serves 10

This four-layer gateau may look complicated, but it’s pretty easy to prepare. In this take on a classic Delia Smith dish, a fat-free sponge and plenty of fresh cherries cut through the rich, creamy zabaglione mixture laced with Marsala.

Ingredients

For the filling:

• 4 large egg yolks
• 100g golden caster sugar
• 50g plain flour, sifted
• 330ml Marsala
• 450ml double cream

For the cake:

• A little butter for greasing
• 4 large eggs
• 250g golden caster sugar
• 2 tsp vanilla extract
• 250g plain flour
• 400g fresh cherries, stoned and halved

Method

1. Prepare the zabaglione filling first. Using an electric hand whisk, beat the egg yolks in a bowl for 1 minute. Whisk in the sugar and continue to whisk for another 3-4 minutes until the mixture is thick and pale. Spoon by spoon, incorporate the flour while whisking, and then do the same with the Marsala.
2. Put in a pot and cook for 5 minutes, stirring, until thick and bubbling. Spread out in a bowl, cover tightly, and let cool. Refrigerate until ready to use (up to 4 days).
3. Bake the cake at 180 degrees Celsius (gas mark 4) that has been preheated. Line the bottoms and the sides of two greased 20cm round springform pans with non-stick baking paper. Eggs and sugar should be beaten with an electric hand whisk or stand mixer for about 4 minutes until very thick and pale. Incorporate the vanilla and sift over the flour, folding in gently so as not to deflate the mixture.
4. Divide the mixture between the tins, level the tops, and bake for about 35 minutes, until brown and pulling away at the sides. Cool for a few minutes in the pans before turning out onto a wire rack.
5. When ready to build the cake, use a long, serrated knife to cut each sponge in half horizontally. Softly beat the cream and fold it into the zabaglione after you’ve whisked the zabaglione to loosen it. Place one layer of cake on a serving platter, then spread the top with zabaglione and the top with cherries. Remember that you will need enough zabaglione to cover the cake, and repeat the process twice before placing the final cake on top. Apply zabaglione evenly to the top and sides using a palette knife. Quickly eat what you’ve made.

THYME ROAST CHERRIES

Serves 6-8 as an accompaniment

You can use this as a filling for pies, a topping for yoghurt or granola, a side dish for crème brûlée or panna cotta, or even an ice cream flavouring, as detailed in the recipe below.

Ingredients

• 110g light brown sugar
• 3 tsp cornflour
• 500g fresh cherries, stoned
• 2 tbsp fresh thyme leaves

Method

1. Turn on the oven to 200 degrees Celsius/gas mark 6. Crush the sugar and cornflour with the back of a spoon in a bowl (to avoid lumps in the cornflour) until they are thoroughly combined. Stir in the thyme leaves and cherries to cover everything evenly.
2. Cook, stirring every 10 minutes or so, for 35 to 40 minutes, until sticky and faintly caramelized. Eat either hot or cold. If covered, this can be stored for up to a week in the fridge.

CHOCOLATE DIPPED CHERRY ICE CREAM CONES

Makes 8

In a waffle cone, this is the height of decadence. You can skip the melted chocolate if you like or stir in some chopped chocolate to the thawed ice cream instead. If you can’t find or don’t have time to make thyme roast cherries, you can use any other rich cherry compote or jam instead.

Ingredients

• 350ml double cream
• 500ml whole milk
• 1 vanilla pod
• Pinch of sea salt
• 4 large egg yolks
• 100g golden caster sugar
• 1 portion thyme roast cherries (see recipe above)
• 200g dark chocolate, broken into pieces, to dip
• 8 waffle cones, to serve

Method

1. Bring the double cream, milk, vanilla pod, and salt to a low boil in a heavy-bottomed saucepan. After 20 minutes of infusing at a low temperature, turn off the heat. Pour the milk and cream into a strainer and squeeze down to get every bit of vanilla flavour.
2. The egg yolks and sugar should be whisked together for many minutes until the mixture is quite thick and pale in colour. In a heavy-bottomed saucepan, heat the cream mixture just to a simmer. Gently pour the hot cream mixture over the eggs while continuing to whisk the mixture. This custard should be thick enough to coat the back of a spoon after being heated slowly for about 10 minutes, during which time it should be stirred constantly. Put the lid on it, and let it cool off by itself.
3. Add the custard and churn in an ice cream maker until the blade stops. Carefully stir the thyme roast cherries and spoon them into a prechilled ice cream container. Leave covered in the freezer for at least 4 hours, preferably overnight, until firm.
4. Place the heatproof dish over the pan of barely simmering water, and melt the chocolate there. Fill waffle cones with ice cream and drizzle with melted chocolate. One minute of resting time is recommended before serving.

CHERRY AND AMARETTO SOUFFLÉS WITH CHERRY AND RASPBERRY SAUCE

Makes 6

Of course, a towering, custardy soufflé is not something you want to make every day, but it is hard to beat for an extraordinary occasion. Making soufflés to order is not difficult because all the ingredients may be prepared in advance.

Ingredients

For the soufflés:

• 150ml whole milk
• 100ml double cream
• 3 large egg yolks
• 140g caster sugar
• 20g plain flour
• 15g cornflour
• 400g fresh cherries, stoned
• 1 vanilla pod, split
• 1½ tbsp amaretto (optional)
• Soft butter and granulated sugar for the soufflé dishes
• 2 large egg whites

For the sauce:

• 150g fresh cherries, stoned
• 200g raspberries
• 3 tbsp caster sugar
• 2 tbsp lemon juice

Method

1. Get started on the soufflé by whipping up some crème pâtissière (which can be kept chilled for up to 3 days). Gently bring the milk and cream to a simmer in a pan. In a bowl, combine the egg yolks with 40g of the caster sugar and beat until pale and fluffy. Sift in the flour and cornflour and mix well; add a splash of the hot milk mixture while beating. Gradually whisk in the remaining milk mixture. When it’s thick and smooth, about 3 to 4 minutes, return everything to the pan and stir over medium heat. If you don’t want a skin to form, cover the surface with plastic wrap as it cools and put it in the fridge until you’re ready to use it.
2. Combine the cherries, 50 grams of sugar, and the vanilla bean halves in a saucepan. Remove the vanilla pod, scraping the seeds back into the pot, and boil the cherries, covered, for 5 minutes before puréeing them with a stick blender. Cool, then combine with amaretto (if using) in crème pâtissière.
3. The cherry and raspberry sauce can be made by blending the necessary ingredients.
4. Soufflés should be baked in an oven preheated to 190 degrees Celsius (375 degrees Fahrenheit) with the gas mark set to 5. Using strokes upward, brush softened butter into four 150 ml ramekins or cups. Roll in granulated sugar, tapping off any excess, and freeze for a few minutes to set the butter.
5. In a separate dish, beat the egg whites until they reach a stiff peak. Add the remaining 50g of caster sugar, whisking constantly. To lighten the crème pâtissière, whisk in a tablespoon of this meringue and gently fold the rest using a large spoon. Put half a spoonful into each bowl. Softly tapping the ramekins will ensure the soufflé mixture reaches the bottoms. Each soufflé needs to be prevented from overflowing, so run a thumb around the rim—lower the oven temperature to 180 degrees and the gas mark to 4. Put the soufflés on a baking sheet, and bake for about 10 minutes until they have risen and turned a light golden colour. Before serving, spoon some of the sauce over each soufflé and enjoy.

BRIE AND ROCKET TOASTIES WITH CHERRY CHUTNEY

Makes 1 jar of chutney and 2 sandwiches

Add a touch of sugar to liven up a traditional toasted sandwich.

Ingredients

For the cherry chutney:

• 1 eating apple, grated
• 400g fresh cherries, stoned and roughly chopped
• 1 banana shallot, finely chopped
• ½ tsp mustard seeds
• ¾ tsp coriander seeds, roughly crushed
• 100g soft brown sugar
• 75ml cider vinegar

For the toasties:

• 60g brie, sliced
• Handful rocket leaves
• 4 slices sourdough bread

Method

1. The chutney is easy to make; throw everything in a pot, bring it to a boil, and then let it simmer on low heat for 45 minutes, stirring regularly. Put in an airtight, sterile container. When stored in a cool, dark place, the chutney will keep for up to three months; however, it is recommended to be refrigerated for at least two weeks before consumption.
2. To make the toasties, split the brie and rocket between two pieces of bread, and spread the chutney on the remaining two pieces of bread liberally. Cook on a heated grill by pushing the sandwiches together. Weigh the toastie with something heavy like a saucepan to press the contents together as they heat. When the bread is marked from the grill, and the brie is melting –about 1-2 minutes on each side – slice the toasties into slices and consume instantly.