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Jun 26, 2007 11:04 AM

Sour cherries outside my window. Any good recipe ideas?

I have a sour cherry tree right outside my window where I work and I'd LOVE to pick some and cook something up! Also, I'm a huge fan of mixed drinks, so if anyone knows how to make a sour cherry syrup, that would be awesome. Thanks!

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  1. I love cherry clafoutis. I don't pit the cherries as I find the dish bakes better for some reason. But you need to warn your guests!

    Cherry Clafouti
    2 cups cherries, stems removed
    1 cup full fat milk
    1/2 vanilla bean, scraped
    2 tbsp sour cream
    1/2 cup whipping cream (35%)
    3 eggs
    1 egg yolk
    1/3 cup sugar
    2 tbsp flour - I use whole wheat flour but all purpose will do
    Pinch of salt
    butter, for baking dish
    icing sugar for dusting

    Preheat oven to 375 degrees.
    Butter an 8 by 11-inch oval baking dish or gratin dish. Wash and dry cherries and place fruit on the bottom of the baking dish.
    Heat the milk and scraped vanilla bean in a small saucepan almost to a boil.
    Remove from heat.
    When milk has cooled slightly but is still warm add the sour cream and whipping cream. Stir well.
    Whisk together eggs, egg yolk and sugar until well blended.
    Whisk in the flour and salt. While whisking gently pour milk mixture over egg mixture. Blend well. It will be liquidy.
    Pour egg mixture through a sieve over the fruit and into the baking dish.
    Bake clafouti until it’s set and puffy, about 30 to 35 minutes.
    Let cool slightly and serve warm.
    Dust with icing sugar.

    3 Replies
    1. re: GRobin

      Thank you! Your recipe looks terrific! I'll also admit to being a bad Chowhounder yesterday... I forgot to look up past posts on sour cherries before I posted (sorry!). I've found some terrific threads, so unless people have other new recipes, I'm happily immersed in sour cherry information :)

      1. re: GRobin

        Your post is several years old, but I wanted to thank you nonetheless. This recipe looks great, and I gave it a try tonight. The clafoutis is cooling now and it's beautiful. Hopefully it tastes just as good :)

        1. re: ChristinaMason

          This was good. I preferred it fully chilled, when it took on the texture of cheesecake, rather than warm, when it tasted vaguely scrambled eggy.

      2. Don't know if you found this in your past searches, but there is a recipe for sour cherry syrup in the NYTimes right now. Wish I had some sour cherries to make it!

        1. Here's a good crisp recipe:

          * Exported from MasterCook *

          Peach-Cherry Cobbler

          Recipe By :McCall's September 1993
          Serving Size : 12 Preparation Time :
          Categories : Pies

          Amount Measure Ingredient -- Preparation Method
          -------- ------------ --------------------------------
          3 3/4 pounds peaches
          2 cups sour cherries -- fresh/pitted or frozen/pitted
          1 tablespoon fresh lemon juice
          3/4 cup sugar
          2 tablespoons all-purpose flour
          1/2 teaspoon ground cinnamon
          2 cups unsifted all-purpose flour
          3/4 cup packed light-brown sugar
          1/2 teaspoon baking powder
          1/4 teaspoon salt
          3/4 cup cold unsalted butter -- in bits

          1. Preheat oven to 350~F. Peel and slice peaches 1/4 inch thick. In large bowl, toss fruits and lemon juice. In small bowl, mix sugar, flour and cinnamon; add to fruit. Toss. Pour into 13 x 9" baking dish.

          2. Make topping: In bowl, mix dry ingredients. With pastry blender or two knives used scissors-fashion, cut in butter until mixture resembles coarse meal. Crumble over fruit by pressing crumbs together to form some big and some small clumps.

          3. Bake 45 minutes or until bubbly and browned.

          Makes 12 servings.

          McCall's September 1993

          - - - - - - - - - - - - - - - - - - -

          1. Oh! I am SO jealous. I have a hard time finding sour cherries in Washington...

            Anyway, I love making fruit dumplings with sour cherries:

            2 cups fruit
            water to cover fruit
            sugar to taste
            1 - 2 Tbsp cornstarch (mixed with some water)

            1 c flour
            1/4 c sugar
            1 1/2 tsp baking powder
            1/4 tsp salt
            2 Tbsp butter (cold)
            1/2 c milk
            1/2 tsp vanilla

            Simmer fruit, water, sugar, and cornstarch in medium pan about five minutes.

            Meanwhile, sift together dry ingredients. Cut in butter. Add milk and vanilla; stir until just combined. Drop dough by tablespoons into fruit. Cover and steam about 20 minutes.

            1. Here's a mixed drink recipe for you (and I'm jealous you can do this and I cant btw!): Sour cherry cordial! You take as many cherries as you can, de-seed them, blend them evenly, then add to a container with about a quarter quart of vodka (you can up or decrease the alcohol content, but it should be a quarter of the volume), then add about a cup of sugar. Let sit for 24 hours, then strain to remove any chunks. However, let the pits stay in the bottle, they will enhance the flavor! Then, water down if need be, otherwise serve it up as is! You can also add sparkling water to make spritzers (I never do!)