Our 20 Best Cherry Recipes

Black Cherry Chocolate Ice Cream Sandwiches Recipe
Photo: Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer

Cherries are wonderfully delicious all on their own. But if you've got a few extra you want to cook with, allow us to share some of our favorite cherry recipes with you, with options that use both fresh cherries and frozen ones. For dessert, cherry pie is a classic, and we're also big fans of black cherry–chocolate ice cream sandwiches; for something more on the savory side, try prime rib with sour cherry conserva, truffle and chocolate. The spread includes booze, too, such as how to make your own smoked cherry bounce (perfect for the holidays, if you ask us). Read on for even more cherry recipes we love.

01 of 20

Cherry-Vanilla Clafoutis

Cherry Vanilla Clafoutis
Victor Protasio

Baking Cherry-Vanilla Clafoutis on the grill lends a delicious and unexpected smokiness to the simple French dessert, while whole-wheat flour provides a nutty kick to this otherwise classic recipe. Want to move this indoors? This clafoutis can be baked in a 350°F oven for the same amount of time.

02 of 20

Cherries Poached in Red Wine with Mascarpone Cream

Cherries Poached in Red Wine with Mascarpone Cream
Ben Dearnley

Thick mascarpone cheese mixed with honey makes a luscious topping for poached cherries. You can serve the dessert either warm or cold. We love it both ways.

03 of 20

Sour-Cherry Lambic Sorbet

Sour-Cherry Lambic Sorbet

"Above all, sorbet should taste -- and feel -- almost like eating fresh fruit," says ice cream maven Jeni Britton-Bauer.

04 of 20

Cherry-Berry Pie

Cherry-Berry Pie
© Tina Rupp

Pastry chef Paula Haney buys produce at the farmer's market, including the cherries for her stellar pies.

05 of 20

Chilled Sour Cherry Soup with Fennel & Sour Cream

Chilled Sour Cherry Soup with Fennel & Sour Cream

Traditional Hungarian chilled sour cherry soup is sweet enough to be a dessert. Nicolaus Balla blends fennel into his more savory version and serves the beautiful pink soup as a first course.

06 of 20

Cherry Clafoutis

Cherry Clafoutis

"In France, there's almond flour in everything-except clafoutis," Belinda Leong says about the rustic dessert of fruit baked in batter. Bucking tradition, she includes the flour in her clafoutis to add texture to the custardy interior.

07 of 20

Cherry Gazpacho

Cherry Gazpacho
Christopher Testani

This truly delicious gazpacho is inspired by Andalusian chef Dani García, who includes sweet cherries in the mix, then tops the summery soup with shaved goat cheese "snow."

08 of 20

Prime Rib with Sour Cherry Conserva, Truffle and Chocolate

Prime Rib with Sour Cherry Conserva, Truffle and Chocolate
Bobby Fisher

F&W Best New Chef 2017 Angie Mar is a master with meat, like this enormous, decadent and completely fabulous dry-aged beef rib roast. Mar's trick is to take the meat out of the oven for 30 minutes during its overall cooking time, which creates evenly cooked and perfectly juicy meat throughout the roast.

09 of 20

Almond Rice Pudding with Sweet Cherry Sauce and Caramel Cream

Almond Rice Pudding with Sweet Cherry Sauce and Caramel Cream
Ditte Isager

Nadine Redzepi's creamy and fluffy rice pudding is good enough on its own, but it's even better with two great sauces: a fruity and tangy sweet cherry sauce, as well as a creamy caramel sauce.

10 of 20

Sour Cherry–Glazed Ribs

Sour Cherry Glazed Ribs
Abby Hocking / Food & Wine

These finger-licking ribs from Food & Wine's Justin Chapple get great flavor from a Sriracha-spiked barbecue sauce.

11 of 20

Casarecce with Sausage, Pickled Cherries and Pistachios

Casarecce with Sausage, Pickled Cherries and Pistachios
© Con Poulos

This creamy pasta from star chef Tom Colicchio comes together in just minutes, though you'll have to make the pickled cherries the night before.

12 of 20

Sour Cherry–Cheesecake Trifle with Black Pepper and Saba

Sour Cherry-Cheesecake Trifle with Black Pepper and Saba
Christopher Testani

Pichet Ong's riff on a proper British trifle retains the classic form while reinventing the components. Cheesecake stands in for egg custard; pound cake replaces ladyfingers. Rather than sherry, Ong's trifle uses saba, a syrup made from cooking down grape must, which has a flavor similar to balsamic vinegar.

13 of 20

Dark-Cherry Crumble Pie

Dark-Cherry Crumble Pie
Christopher Testani

Maya-Camille Broussard's shop Justice of the Pies in Chicago is inspired by her father's work as a criminal defense lawyer on the West Side of Chicago. When she was young, she says, he would pull her away from the television and into the kitchen. In addition to turning out delicious pies like this one, Justice of the Pies is focused on community development and inclusion. This pie, which uses fresh, sweet cherries, amaretto and toasted oats, has no thickeners for a cleaner, more fruit-forward flavor.

14 of 20

Cherry and Cream Cheese Kolaches

Cherry and Cream Cheese Kolaches
Jen Causey

This kolache recipe from Andrea Slonecker includes a recipe for cherry filling, but you can also use any jam you have on hand.

15 of 20

Smoked Cherry Bounce

Smoked Cherry Bounce Recipe
Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Chelsea Zimmer

Smoking juicy, sweet Bing cherries infuses them with a heady, savory aroma. The depth carries into boozy cherry bounce, ready after a three-month rest. Plenty of sugar, a touch of bright lemon juice, and smooth brandy round out this vibrant homemade cordial.

16 of 20

Black Forest Mousse Cake with Cherry-Chile-Pomegranate Glaze

Black Forest Mousse Cake with Cherry-Chile-Pomegranate Glaze
Christopher Testani

In the hands of Renee Bolstad, black forest cake -- traditionally chocolate cake layered with kirsch, cherries, and whipped cream -- morphs into a modern layered mousse. To add texture and heat, Bolstad sandwiches it between a spicy pomegranate-chile glaze and crispy chocolate. For the smoothest, silkiest mousse, be careful not to over-whip the cream; just under soft peaks will result in the best final texture.

17 of 20

Juniper-Rubbed Roast Duck with Cherry Jus

Juniper-Rubbed Roast Duck with Cherry Jus
Christopher Testani

Chef Angie Mar models her roast duck on the one her father made every Christmas. After a prolonged salt cure, he'd cold-smoke it so the fat picked up the whiff of sweet smoke. Then he'd slow-roast the bird until it resembled the crisp-skinned, mahogany-hued ducks that hang in the windows in Chinatown. Mar serves hers with a rich sauce of reduced duck broth and tart cherries as a nod to the cherry trees in the Pacific Northwest where she grew up.

18 of 20

Cherry Cordial

Cherry Cordial
Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas

Packed with the sweet flavor of ripe fruit and rounded out with subtle notes of orange, cardamom, and ginger, this cherry cordial has countless uses. Add a splash to a glass of sparkling wine or lemonade, or serve over ice with plenty of tonic water. Brush cherry cordial on layers of chocolate cake before frosting, or drizzle it over crepes or vanilla ice cream.

19 of 20

Sour Cherry Tart with Almond Frangipane

Cherry Tart
Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas

This irresistible tart takes full advantage of the affinity between tangy sour cherries and rich, nutty frangipane. A sprinkle of toasted almonds on top adds a welcome dose of crunch. It's essential to seek out sour cherries for this tart, whether they're fresh, frozen, or jarred. Serve the tart with your choice of unsweetened whipped cream, crème fraiche, or vanilla ice cream -- or all by its glorious self.

20 of 20

Black Cherry–Chocolate Ice Cream Sandwiches

Black Cherry Chocolate Ice Cream Sandwiches Recipe
Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer

Homemade chocolate cookies encase store-bought black cherry ice cream for the ultimate ice cream sandwiches.

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