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Jul 5, 2007 09:04 AM

It's cherry season! I'd love your recipes!

I just bought a great cherry pitter and I'm ready for action! We get super cherries in B.C. and I'd love to make some of your favourite cherry recipes! I'd especially love a great cherry pie recipe.....


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  1. I'm sure you'll get lots of replies from cherry pie, clafoutis and cherry preserve experts (which I sadly am not) so I'll suggest: cherries wrapped in bacon, and baked or grilled. It's not cherry season here, but this is the first recipe I'm going to try when they come in...
    Apparently they are amazing cocktail nibbles - all sweet, fruity, smoky and salty.

    2 Replies
    1. re: Kate

      YUM! That sounds great! How long do you bake them?

      1. re: shazzer65

        Gosh, I'm struggling to remember which cookbook I read about it in only last week, but can't for the life of me find it! Thought it was in a Chez Panisse book, but I can't find it. I seem to remember they were roasted at 180c/350F. I might go as high as 200C/400F, though, to crisp the bacon. Maybe do them in two batches, one at either temp, and see. Otherwise, grill them. As far as timing goes, I cannot imagine it would take more than 10 minutes before the cherries would get soft. I'd check after five minutes, and every five minutes thereafter. Let us know how it goes - I'm dying to try it, but am at least six months away from the cherry season!

    2. Being a family that has planted a Montmorency cherry tree every place any of us has ever owned a piece of land, we all agree that this is the best way to eat cherries: put pitted cherries in saucepan with some sugar. Bring to a boil. Thicken slightly with a little cornstarch dissolved in cold water. Eat hot on waffles, pancakes, or French toast. Even old frozen Eggos will do just fine. This is the essence of cherryness.

      4 Replies
      1. re: Querencia

        shazzer65 I am from california and the cherries here that I have grown and like the
        best is the Bing varitiy, what kind do you have up there? I Made some wild cherry
        jelly the other day and it is fantastic on biscuits and Ice cream.

        1. re: bigjimbray

          We have Bing cherries here in BC too! The main varieties grown in BC are Bing, Lambert, Van, Lapins and Sweetheart.

        2. re: Querencia

          Can you preserve these after doing this and how?

          1. re: Querencia

            Yum......going to make pancakes tomorrow and give this a whirl....thanks!

          2. I made the cherry upside down cake from Epicurious last summer and it's the first recipe I'm going to make now that cherries are starting to come in at the farmer's market. So good! With some kirsch whipped cream. Yum.

            1. Honestly, the cherries have been so good this year that three big batches have come into the house in the last two weeks and they've all simply been eaten out of hand! I've eaten so many cherries I'm in danger of becoming the next Zachary Taylor.

              1 Reply
              1. re: BarmyFotheringayPhipps

                Barmy, I had to comment on your name! Love it, read the Jeeves/Bertie oeuvre as a youth and laughed till I cried.

                Maybe I should change my name to Gussie Fink-Nottle

              2. Either the sir gawain fruit cake or the galleygirl tart recipes posted here both work fantastically with sour cherries as the fruit. A bit of almond extract as flavoring and you're set up!