Cherries are in season and you can use them to create sweet or savory recipes. There’s no need to limit cherries just to desserts. Use them in muffins, coffee cakes or pancakes for breakfast or add them to salads, salsas, sauces and shakes.
Traverse City, Michigan and Vignola, Italy, both claim to be the cherry capital of the world. Traverse City grows more cherries but Vignola’s been growing them longer. It’s the Pacific Northwest, however, that accounts for 70 percent of the sweet cherry production, while Michigan produces about three-quarters of the tart variety.
Nutritionally, cherries are very much like most fruit in that they contain fiber and antioxidants, such as vitamin C and beta carotene.
Choosing Cherries
Rain is the industry’s biggest problem. Ripe berries will split open if they get wet at the wrong time, making the crop sometimes unpredictable. The most popular Northwest sweet cherry is the Bing. These large cherries will be a dark burgundy color when fully ripened. The smaller, heart-shaped Lambert cherry is similar in taste to the Bing. A yellowish colored cherry is an extra-sweet hybrid called the Rainier.
In the Midwest, the Schmidt is a variety similar to the Bing. Other sweet cherry varieties of that region are the Emperor Francis and the Rainier. Tart cherries can sometimes be found at local farm stands for use in pies and jams. When picking out fresh cherries, make sure they’re firm (but not hard) and without soft spots or bruises. The stems should be green and not darkened with age.
Wash the cherries and pat dry and then store them in a plastic container for up to two weeks. Cherries deteriorate rapidly if they’re not kept refrigerated.
If you want to take advantage of the in season prices, you can freeze cherries. The only equipment you’ll need beforehand is a cherry pitter and surgical gloves (unless you want red hands for days). A cherry pitter works very well.
To freeze, lay the washed cherries, pitted, on a jelly roll pan in a single layer and place in the freezer. When they’re solid, place them in labeled Zip-Lock freezer bags and they should keep for up to a year. Never defrost cherries, however, before using in your cooking or baking because they become mushy.
You can also make dried cherries that are great for baking or for use in granola and salads. This is a great way to use up overripe or crushed fruit. Arrange cherries skin side down on foil-covered cookie sheets or jelly roll pans. Place in a 200 degrees F oven for four to five hours or until the cherries are shriveled. They should be leathery and slightly sticky, but not hard.
Cool, then store in Zip-Lock bags or plastic containers. It is best to store homemade dried fruit in the refrigerator or freezer because the moisture that is still present in the fruit may cause some bacterial growth. Dried fruit will also taste fresher longer, if kept in a cool place.
Tomato Bruschetta with Sweet Cherries
Serves 4
Ingredients
- 1/2 loaf good, crusty Italian bread
- 1 1/2 cup tomatoes, diced to 1/4″ chunks
- 1 cup bing cherries
- 1/4 cup parsley, minced
- 2 cloves garlic, minced, plus one whole clove for the bread
- 2 tablespoons yellow onion, minced
- 2 tablespoons olive oil, plus more for bread
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon fresh ground white pepper
Directions
Place the diced tomatoes in a colander, sprinkle with the 1/2 teaspoon salt, and set aside to drain for 20 minutes. Pit and quarter the cherries. In a medium bowl, combine the tomatoes, cherries, parsley, minced garlic and onion. In a small bowl, whisk the vinegar into the olive oil.
Meanwhile, cut the bread into 1/2″ thick slices, rub with the whole clove of garlic and brush with olive oil. Toast the slices of bread in a toaster oven or under the broiler until golden and crisp. Drizzle each slice with a 1/2 teaspoon of the olive oil/vinegar mixture and then carefully spoon on the bruschetta. Garnish with a few parsley leaves and serve.
Grilled Chicken Salad with Cherry Vinaigrette
Next time you are grilling, add a few extra chicken breasts for a summer salad the following day.
Ingredients
- 2 boneless chicken breasts, cut in half to make four pieces (about 1/4 pound each)
- Olive oil, salt, freshly ground pepper
- Fresh herbs such as thyme and rosemary, chopped fine
- 8 cups assorted garden lettuce or greens, such as baby romaine, leaf, red oak, endive, arugula, spinach (about 1/2 pound)
- 1 medium red onion, halved and sliced thin
- 10-15 radishes, sliced thin
- Toasted pecans, optional
Vinaigrette
- 1 cup fresh cherries, pitted
- 2 1/2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar or honey
- 1/2 cup cherry juice
- 2 teaspoons grated ginger root (peeled first),
- Dash salt, cayenne pepper and/or freshly ground pepper
Directions
In a blender, combine the ingredients for the vinaigrette.
Chill in a covered container until ready to use. (The dressing can be strained for a smoother appearance.)
Brush the chicken with oil and sprinkle with salt, ground black pepper and the chopped fresh herbs.
Grill the chicken and refrigerate until needed.
Wash and dry the salad greens. Toss with the onions, pecans, if using, and radishes. Slice the chicken diagonally into thin strips.
Just before serving, toss the lettuce mixture with the vinaigrette. Lay the salad on the plates and top with the sliced chicken. Garnish with additional chopped fresh herbs.
Maple Cherry Sauce
Makes 1 cup.
This sauce can be used hot or cold as a topping for grilled meats, yogurt, ice cream or cheesecake. Tart cherries may be used, but you’ll need to adjust the amount of sweetener.
Ingredients
- 1/4 cup cherry juice or juice blend
- 2 teaspoons arrowroot flour or cornstarch
- 2 tablespoons real maple syrup
- 2 cups pitted fresh or frozen sweet cherries, halved
Directions
In a glass measuring cup, whisk together the juice and flour or cornstarch.
In a medium saucepan, pour in the juice mixture and the maple syrup. Stir over medium heat until the sauce starts to thicken.
Add the cherries and simmer until they soften, crushing them a bit. Don’t overcook.
Cool or serve hot. The sauce will thicken a little as it cools.
Option: add 1 teaspoon grated orange rind or 1 tablespoon brandy.
Cherry Cheesecake Bars
These healthy bars are an easy dessert to take to a family barbecue.
Ingredients
2 cups Maple Cherry Sauce (double the recipe above)
Crust
- 2 cups crushed graham crackers (for gluten-free, use almond flour)
- 5 tablespoons vegetable oil
- 2 tablespoons brown sugar
Filling
- 1-1/2 cups vanilla Greek yogurt. (Brands that contain modified food starch and/or gelatin won’t work in this recipe.)
- 2 eight-ounce packages 1/3 less fat cream cheese (Neufchatel)
- 1/2 cup real maple syrup
- 2 teaspoons vanilla
- 2 large eggs
Directions
Preheat the oven to 350 degrees Fahrenheit. Have a 9-by-13-inch baking pan ready.
Place the crackers in the processor and process until fine crumbs form. mix in the oil and sugar. Pour into the baking pan and press onto the bottom of the pan.
In the processor or using a mixer, beat the yogurt and cream cheese together. Beat in the maple syrup and vanilla, then the eggs, one at a time. Pour the mixture over the crumb crust in the baking pan.
Bake for 40 minutes or until the top is lightly browned and the center has puffed up. (It will fall somewhat when cooled.) Cool to room temperature, then refrigerate for at least three hours.
Just before serving, spread with the cherry sauce and cut into bars.
Italian Old Fashioned Cherry Cake or Dolce Di Ciliegie
Servings: 6-8
This historical family recipe has been published by the famous Italian cook, Artusi, in his book, “L’arte la scienza in cucina e l’ arte di mangiar bene” in 1891.
Frozen cherries are too juicy to use in this recipe.
Ingredients
1/2 lb fresh cherries, pitted
For the Baking Pan
- 1 teaspoon butter
- 2 ounces almonds ( ground)
- 1 tablespoon plain breadcrumbs (finely grated)
For the Filling
- 4 large eggs, separated
- 4 ounces powdered sugar, plus extra for the top of the cake
- 2 ounces plain bread crumbs, finely grated
- 2 tablespoons liqueur (Amaretto or Maraschino cherry juice)
- 1/2 teaspoon vanilla extract
Directions
Butter a 10 inch pie pan or baking pan. Heat the oven to 400 degrees Fahrenheit (200°C).
Distribute the almonds and the one tablespoon bread crumbs to completely coat the bottom of thebaking pan.
Blend the egg yolks with the powdered sugar until creamy and soft. Incorporate the bread crumbs, liqueur or juice and vanilla.
Beat egg whites separately in another bowl until soft peaks form and gently fold into the egg yolk mixture. Pour into the baking pan.
Drop the cherries on top.
Bake for about 30 minutes or untilthe top is brown and the cake is cooked through.
Dust the top with powdered sugar.
Serve hot or cold.
Duck With Cherries In Chianti
This dish was developed for a banquet to be served at the Castello di Gabbiano, south of Florence. Italian cherries were in season and the cherries were cooked in Castello’s Chianti.
The sauce was served with locally caught duck. Culinary instructor and cookbook author, Katie Caldesi, The Italian Cookery Course, is the creator of this recipe.
Servings: 4
Ingredients
- 4 duck breasts, skin on
- Salt and freshly ground pepper
Sauce
- 3 1/2 ounces cherries, halved, pits removed
- 2/3 cups orange juice
- 1/4 cup sugar
- 2 cups red wine, such as Gabbiano Chianti
Directions
Preheat the oven to 350°F.
To make the sauce,
Put the cherries in a ovenproof dish, pour in the orange juice, then sprinkle with half the sugar. Transfer the dish to the oven and bake for about 25 minutes or until the cherries have softened and browned a little. Remove from the oven and set aside.
Meanwhile, pour the wine into a saucepan with the remaining sugar and bring to the boil. Reduce the heat and simmer for about 30 minutes to allow it to reduce to about a third of its volume (you want about 2/3 cup).
Season the duck breasts with salt and pepper. Heat a nonstick frying pan and, when hot, fry the breasts, skin-side down, for about 6 minutes, then turn them over and fry for another 4 minutes.
This will give you medium-rare meat. If you prefer it well cooked, transfer the duck breasts to a baking pan and roast in the oven for about 10–15 minutes.
Meanwhile, pour the cherries and the wine into a large frying pan and bring to a boil over a high heat. Reduce the heat to a simmer and cook for 5 minutes or until the sauce has reduced and thickened.
Slice the duck breasts and arrange them on warmed serving dishes. Pour the cherry wine sauce over and serve with plenty of creamy polenta.
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Recent studies have shown that the skin on pears contains at least three to four times as many phytonutrients as the flesh. These phytonutrients include antioxidant, anti-inflammatory flavonoids, and potentially anti-cancer phytonutrients like cinnamic acids. The skin of the pear has also been shown to contain about half of the pear’s total dietary fiber.
In recent studies measuring risk of type 2 diabetes in U.S. women, pears have earned very special recognition. Researchers now know that certain flavonoids in food can improve insulin sensitivity. All pears contain flavonoids and the flavonoids in pears have been associated with decreased risk of type 2 diabetes in both women and men. However, a new analysis of the Nurses’ Health Study has shown that of all the fruits and vegetables analyzed for their flavonoid content, the combination of apples/pears showed the most consistent ability to lower risk of type 2 diabetes.
Pears are one of the world’s oldest cultivated fruits. In 5,000 B.C., Feng Li, a Chinese diplomat, began grafting peaches, almonds, persimmons, pears and apples as a commercial venture. In The Odyssey, the Greek poet laureate Homer lauds pears as a “gift of the gods.” Pomona, goddess of fruit, was a cherished member of the Roman Pantheon and Roman farmers documented extensive pear growing and grafting techniques.
Thanks to their versatility and long storage life, pears were a valuable and much-desired commodity among the trading routes of the ancient world. Evident in the works of the Renaissance Masters, pears have long been an elegant still-life model for artists. In the 17th century a major increase in cultivation of the present pear varieties took place in Europe. And in popular culture, the pear tree was immortalized alongside a partridge in the 18th-century Christmas carol, The Twelve Days of Christmas.
Early colonists brought the first pear trees to America’s eastern settlements where they thrived until crop blights proved too severe to sustain widespread cultivation. Fortunately, the pear trees brought west to Oregon and Washington by pioneers in the 1800’s thrived in the unique agricultural conditions found in the Pacific Northwest.
Pear Picking Near Medford, 1910
Today’s Northwest pear varieties are the same or similar to those first cultivated in France and Belgium where they were prized for their delicate flavor, buttery texture, and long storage life. As more sophisticated irrigation and growing techniques developed during the past century, pear orchards flourished dramatically in the Northwest’s river valley regions located in a serpentine sprawl from Northern Central Washington to Central Southern Oregon.
Today, pear orchards in Oregon and Washington are as specialized as the regions that support them. Organic, commercial and multi-generation family orchards all contribute high-quality fruit to the Northwest’s fresh pear industry. Consumer interest and enjoyment of Northwest pears grows each year. Thanks to advancements in Controlled Atmosphere (CA) storage technology, fresh USA Pears are available to consumers nearly year-round.
There are many different types of pears. The most commonly known are Bosc, Bartlett, and Anjou.
Bosc pears are the large, slender pears with a rough brown skin. They hold their shape very well when cooked, so are an excellent choice for baked dishes.
Bosc
Barlett pears have rounded globes with soft and tender skin. They come in red and yellow varieties. They are perfect for eating out of hand because they are tender and juicy.
Barlett
Anjou pears, which are either red or green, are juicy and sweet, good for baking or eating fresh.
Anjou
The expensive and hard-to-find Comice is considered the best tasting, juiciest pear.
Comice
Seckel pears are tasty and very tiny, perfect for using in centerpieces.
Seckel
French Butter pears are hard to find but very tender, just like their name.
French Butter
To ripen pears just let them sit on the counter for a day or two; when they yield to gentle pressure they are ready to eat. Most pear varieties do not change color as they ripen; the yield test is the only way to tell if they are ready or not.
Pears can be served during any course of a dinner menu. Try some of the recipes below to see how versatile they can be.
Pear and Cranberry Cocktail
Use a high quality pear vodka, such as Grey Goose.
Makes 4 drinks
Ingredients:
- 2 cups cranberry juice
- 3/4 cups pear vodka
- 1/4 cup Triple Sec
- juice of 1 lime
- ice
- Fresh pear slices
- Fresh mint
Directions:
Add cranberry juice, pear vodka, triple sec and lime juice to a pitcher, stir to combine.
Fill 4 glasses with ice, pour cocktail over ice and garnish with a fresh pear slice and a mint sprig.
Appetizer Course
Pear and Prosciutto “Carpaccio”
Serves 2
Ingredients:
- 1/2 cup balsamic vinegar
- 1 red Bartlett pear, cored, halved, and thinly sliced
- 2 ounces very thinly sliced prosciutto
- Freshly ground black pepper
Directions:
In a small saucepan, bring vinegar to a boil; cook, stirring occasionally, until syrupy and reduced to 2 tablespoons, about 5 minutes.
Divide the pear slices between two plates, arranging them in a circular pattern; top with prosciutto. Drizzle with balsamic syrup as desired, and season with pepper.
First Course
Risotto with Fresh Pear Sauce
Servings 4
Ingredients:
- 1 1/2 cups Carnaroli or Arborio rice
- 1 onion
- 3 cups vegetable stock
- 2 tablespoons butter, cut into pieces
- 1 oz grated Parmigiano Reggiano cheese
- extra virgin olive oil to taste
- salt and pepper to taste
Pear Sauce
- 1 small clove of garlic
- 2 sprigs marjoram
- 2 cups vegetable stock
- extra virgin olive oil to taste
- salt and pepper to taste
- 3 pears plus sliced pear for garnish
Directions:
To make the sauce:
Peel the pears and cut into small pieces. Peel and finely chop the garlic. Wash the marjoram and pull off the leaves.
Place a skillet over medium heat. Add the oil and, once hot, add the pear. Saute for a couple of minutes. Season with salt and pepper, then add the garlic and marjoram. Cover with the broth and cook until the pears are soft.
Remove the pan from the heat. Let the pears cool, then puree the pan contents using a blender. Adjust the salt and pepper and keep the sauce warm until serving.
To make the risotto:
Peel and chop the onion.
Place a pot over medium heat. Add the oil and, once hot, add the onion.
Cook slowly so that it doesn’t brown. Add the rice and toast it for a couple of minutes or until it becomes transparent. Add a pinch of salt.
Add a couple of ladlefuls of broth to the rice. Once most of the liquid has evaporated, add more broth.
The rice should take about 16 to 18 minutes to cook, depending on its quality. When al dente, remove the pot from the heat and add half the cheese and all the butter. Stir and cover. Let rest for two minutes.
Then add the remaining cheese. Stir until creamy. Pour the pear sauce into the bottom of the individual bowls and spoon the risotto on top.
Garnish with a slice of pear, a sprig of marjoram and a grating or fresh black pepper.
Second Course
Italian Braised Pork Loin with Pears
Serves 6
Ingredients:
- 2 tablespoons coarse salt
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon ground fennel
- 1/2 teaspoon ground (dry) mustard
- 1/4 teaspoon ground allspice
- 1 boneless pork loin, about 2 pounds, tied
- 2 tablespoons olive oil
- 2 cups dry white wine, such as Sauvignon Blanc
- 2 bay leaves
- 15 small carrots, peeled, trimmed if desired
- 15 pearl onions
- 3 parsnips sliced into 15 pieces, trimmed and peeled
- 3 garlic cloves, crushed with the flat side of a large knife
- 6 red Anjou pears
Directions:
Combine salt and spices. Coat pork with the spice mixture, and let stand at room temperature 30 minutes.
Heat a large Dutch oven over medium-high heat. Add oil. Add pork to pot. Sear pork until golden, turning with tongs, about 2 minutes per side. Stir in wine and bay leaves, scraping bottom of pot to loosen browned bits. Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, basting meat with cooking liquid several times, 25 minutes. Remove pork from pot, and set aside.
Stir in carrots, onions, parsnips, and garlic. Simmer, uncovered, 10 minutes. Make a well in center; return pork to pot. Quarter and core pears. Add pears, and simmer until pears are tender and a meat thermometer inserted into center of pork registers 145 degrees for medium, about 15 minutes. Let rest in pot 5 to 10 minutes before slicing. Transfer the vegetables and pears to a platter with the sliced pork. Pour sauce through a fine sieve into a bowl; pour over pork.
Dessert
Italian Pear Tart
Yield – 10 inch tart
Almond Pastry Crust
Ingredients:
- 1 cup flour
- 1/4 cup finely ground blanched almonds or almond flour
- 8 tablespoons (1 stick) unsalted butter (or Smart Balance Baking Blend), very-cold, cut into 1/2 inch cubes
- 1/2 teaspoon salt
- 1 teaspoon brown sugar
- 2 tablespoons ice water, very cold
Place ingredients in work bowl of a processor and process the ingredients until the dough forms a ball. (Add a little more ice water if the dough doesn’t form a ball.) Pat into a cylinder, wrap in plastic wrap and chill for an hour.
Tart Ingredients:
- 1 tart crust
- 5 pears, quartered, cored, peeled, and sliced
- 2/3 cup sugar, divided or 1/3 cup light sugar alternative
- 1 tablespoon lemon juice
- 2 tablespoons amaretto liquor
Tart Directions:
Preheat oven to 350 degrees F. Grease a 10 inch glass pie plate.
Prepare the crust: Roll out the pastry on a floured surface and trim to fit the pie pan.
Poke the bottom and sides of the dough with a fork. Bake the crust approx 7-10 mins until lightly brown.
While pastry is baking do the following:
Slice pears thin and mix with half of the sugar and all the lemon juice.
Arrange pears over the crust in an attractive design (reserve 5 pear slices for glaze).
Bake until the pears are tender, about 40 minutes.
The Glaze:
While the tart is cooking bring remaining sugar, reserved pear slices, and 1/3 cup water to a boil in a small saucepan. Reduce heat to maintain a steady simmer and cook until the syrup thickens and the pear slices break down. (about 10 minutes) Take the syrup off the burner, set it aside and let it cool. Stir in the amaretto and brush over the pears. Cool.
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