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Thumb_13816_Cinnamon Flan With Cherry Sauce

Thumb_13816_Cinnamon Flan With Cherry Sauce

The key to this flan is letting the milk infuse with the cinnamon for long enough to become solidly but subtly flavored. Read more about this recipe at Cook & Eat.

Thumb_11072_Fennel And Cherry Salad

Thumb_11072_Fennel And Cherry Salad

Today, I decided to brave my v-slicer once again. Maybe this salad isn’t worth losing a pinky finger over, but I certainly did enjoy the savory sweet combination for my lunch. Read more about this recipe at Cook & Eat.

Thumb_11178_Cherry And Nectarine Clafoutis

Thumb_11178_Cherry And Nectarine Clafoutis

Traditionally, clafoutis is a cherries-only dessert, but if you have stone fruit to use up, this is a great, easy way to do it. Clafoutis purists don't bother pitting the cherries. The stone is said to impart extra almond-ish flavor.

Thumb_11298_Simmered Fresh Apricots And Cherries

Thumb_11298_Simmered Fresh Apricots And Cherries

This compote goes well on pound cake, plain cookies, waffles, pancakes, crepes and even regular old breakfast toast. We love to drizzle a little of it on top of chocolate desserts, especially those with some spice to them.

Thumb_11084_Gingered Cherry-Berry Crumble

Thumb_11084_Gingered Cherry-Berry Crumble

Mixing berries with fresh ginger and adding ground ginger snaps to the topping give this crumble a less traditional flavor. Serve with vanilla ice cream, whipped cream, or yogurt (for breakfast). Read more about this recipe at hogwash.

Thumb_10631_Rustic Cherry Pie

Thumb_10631_Rustic Cherry Pie

Since the dough his hard to work with, if you want to double the recipe, you should make 2 6-inch pies. Read more about this recipe at Cook & Eat.

Thumb_9535_Molten Chocolate-Cherry Cakes

Thumb_9535_Molten Chocolate-Cherry Cakes

Crunchy: cocoa nibs baked right into the bottom of each ramekin for a little surprise in each bite. Smooth: melted chocolate center, with just the right mount of gooey. Lush: chocolate and cherries together, without the epicurean disaster (IMHO) also known as chocolate-covered cherries in a box. Read more about this recipe at hogwash.

Thumb_11079_Fruit And Honey Focaccia

Thumb_11079_Fruit And Honey Focaccia

Sprinkled with rosemary and a bit of sea salt, each bite delivers a complex contrast of simple flavors… buttery sweetness balanced by the tang of salt, the juiciness of the fruit countering the crisp crust of the bread.  Read more about this recipe at Cook & Eat.

Thumb_11351_Apricot And Cherry Crumble

Thumb_11351_Apricot And Cherry Crumble

In her Comfort Me With Apples, Ruth Reichl wrote about a fresh apricot pie that is simplicity itself. Put halved apricots in a pie shell and top with a rich streusel topping. We like to skip the pie crust and add sugary cherries to the apricots so that every bite is a burst of sweet-tart fruit.

Thumb_9639_Honeyed Duck Breast With Dried Cherries

Thumb_9639_Honeyed Duck Breast With Dried Cherries

Sweet-and-sour sauces coupling vinegar and honey are increasingly popular, especially for fowl. The powerful, sultry flavor of balsamic vinegar is just right for duck breast, whose taste and texture are surprisingly reminiscent of roast beef. Read more about this recipe in The New Intercourses: An Aphrodisiac Cookbook.

Thumb_11178_Cherry Clafoutis

Thumb_11178_Cherry Clafoutis

To pit cherries, make an incision along one side of the cherry and slip your fingernail under the pit to pull it out. The cherry will come back together, as if whole. This recipe is part of the Barbara Kafka Dessert Anthology.

Thumb_11261_Steel-Cut Oatmeal With Cherries, Apricots, Pecans And Basil

Thumb_11261_Steel-Cut Oatmeal With Cherries, Apricots, Pecans And Basil

While oatmeal with fruit is a fine enough breakfast on its own, we always love to throw in an herb and nut for flavor and texture. Here, we used basil and pecans, but you could also use mint or rosemary and almonds or walnuts.


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