Cheery for Cherries: 5 Recipes to Make the Most of Cherry Season

Recipes by Christine Tizzard. Follow her on Instagram and her bakery here.

Quick-pickled Cherries

Ingredients

• Fresh cherries (pitted)
• Apple cider vinegar
• A touch of honey (to taste)
• 1 cinnamon stick
• 1 star anise

Directions

1. Prepare the cherries: Pit your cherries and place them in a clean jar.
2. Make the brine: Combine the apple cider vinegar and a touch of honey in a small saucepan. Heat until the honey is dissolved.
3. Combine: Add the cinnamon stick and star anise to the jar with the cherries.
4. Pickle: Pour the warm vinegar mixture over the cherries until they are submerged. Seal the jar and let them sit. They are ready to enjoy once cooled, but they will continue to develop flavour over time.

Grilled Halloumi and Balsamic Cherry Salad

Ingredients

For the Salad:

• 2 cups fresh sweet cherries, pitted and halved

For the Balsamic Vinaigrette:

• 3 tbsp extra-virgin olive oil
• 2 tbsp high-quality balsamic vinegar
• 1 tsp honey or maple syrup
• ¼ tsp kosher salt and freshly ground black pepper

To Drizzle: Balsamic glaze.

• 8 oz halloumi cheese, sliced into 1/2-inch thick slabs
• 5 cups fresh baby arugula
• ¼ cup roasted and salted pistachios, roughly chopped
• 1 tbsp extra-virgin olive oil (for brushing cheese and cherries)
• Optional: 2 tablespoons fresh mint or basil leaves, thinly sliced

Directions

1. Roast the Cherries: Preheat your oven to 400°F (200°C). Toss the halved, pitted cherries with a tiny drizzle of olive oil and a pinch of salt on a parchment-lined baking sheet. Roast for 10–12 minutes until they soften and release some of their syrupy juices. Remove and let cool slightly.
2. Whisk the Dressing: In a small bowl, whisk together the 3 tablespoons of extra-virgin olive oil, balsamic vinegar, honey, salt, and black pepper until fully emulsified.
3. Grill the Halloumi: Heat a grill pan or outdoor grill over medium-high heat. Pat the halloumi slices dry with a paper towel. Brush both sides lightly with olive oil. Grill for 2–3 minutes per side until distinct golden grill marks form and the cheese softens slightly. Cut into bite-sized cubes if desired.
4. Assemble the Salad: Lay a generous bed of fresh arugula on a large serving platter or bowl. Scatter the warm roasted cherries and grilled halloumi evenly over the top.
5. Garnish and Dress: Drizzle the balsamic dressing evenly over the salad. Top with the chopped pistachios and fresh herbs if using. Serve immediately while the halloumi is still warm and tender. Finish with Balsamic glaze.

Cherry and Rosemary Marinade

Ingredients

• 1 cup fresh or frozen cherries, pitted
• 2 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp smoked paprika
• 2 tbsp Worcestershire sauce
• 2 tbsp extra-virgin olive oil
• ¼ cup water
• 1 tsp kosher salt (or to taste)
• ½ tsp freshly cracked black pepper
• Fresh basil, torn or chiffonade, for finishing

Directions

1. In a small saucepan, combine the cherries, rosemary, garlic, ginger, smoked paprika, and water. Bring to a gentle simmer over medium-low heat.
2. Simmer for 8–10 minutes, stirring occasionally, until the cherries soften and begin to break down. The garlic should be fragrant and the rosemary infused into the fruit.
3. Remove from the heat and let cool for 5 minutes. Transfer the mixture to a blender or use an immersion blender. Add the Worcestershire sauce, olive oil, salt, and pepper, then blend until smooth. For a chunkier rustic sauce, pulse instead of fully puréeing.
4. Let the marinade cool before using. Reserve a few tablespoons before marinating if you’d like some for serving.
5. Coat your protein or vegetables thoroughly and refrigerate:
1. Chicken: 2–6 hours
2. Pork: 4–12 hours
3. Beef: 2–8 hours
4. Lamb: 4–12 hours
5. Tofu or portobello mushrooms: 1–4 hours
6. Grill, roast, or pan-sear as desired. Garnish with fresh basil just before serving.

Cherry Clafoutis

Ingredients

• 2 cups fresh cherries (pitted)
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional, for extra depth)
• 1 tsp flour or cornstarch (to toss with cherries)
• Butter (for greasing the baking dish)

Directions

• Preheat your oven to 375°F (190°C). Butter a baking dish or cast-iron skillet.
• Toss your pitted cherries in a small amount of flour or cornstarch—this helps keep them from sinking to the bottom of the batter while it bakes.
• In a blender or whisking bowl, combine the eggs, sugar, flour, milk, vanilla, and almond extract. Blend or whisk until smooth.
• Arrange the cherries in your prepared dish. Pour the batter over the cherries. (Tip: Keep a few cherries aside to place on top after you’ve leveled the batter for a nice presentation).
• Bake for 30–40 minutes. You’ll know it’s done when it is puffed up, golden brown, and the center is set but still has a slight, gentle wobble.

Cherry Frangipane Tart

Ingredients

For the pastry shell:

• 1 ¼ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• ¼ cup granulated sugar
• 1 large egg yolk 1-2 tbsp cold water (if needed to bind)

For the filling:

• ½ cup high-quality cherry jam
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 ½ cups ground almonds (almond flour)
• 2 large eggs
• 1 tsp almond extract
• ¼ cup sliced almonds (for topping)

Directions

1. Make the shell: Pulse flour, sugar, and cold butter in a food processor until it looks like breadcrumbs. Add the egg yolk and pulse until the dough just starts to come together. Press into a 9-inch tart pan with a removable bottom. Chill in the fridge for 30 minutes.
2. Pre-bake (blind bake): Preheat oven to 375°F (190°C). Prick the base of the chilled pastry with a fork. Line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights/paper and bake for another 5–8 minutes until lightly golden. Let cool slightly.
3. Add the jam: Spread the cherry jam evenly over the base of the pre-baked pastry shell.
4. Make the frangipane: In a bowl, cream together the softened butter and sugar until smooth. Beat in the eggs one at a time, then mix in the ground almonds and almond extract until well combined.
5. Assemble: Spread the almond mixture carefully over the jam layer, smoothing the top with a spatula. Sprinkle the sliced almonds over the top.
6. Bake: Bake for 30–35 minutes, or until the filling is firm to the touch and golden brown. Let it cool completely in the pan before removing.