5 easy recipes with fresh cherries

You're back from picking with a basket overflowing with cherries and wondering what to do with them? We get it! It's the best of "problems". Here are our favourite cherry recipes — the ones we make as a family every season at the orchard. From the classic clafoutis to the quick smoothie, there's something for every taste and every skill level. Promise, even if you're not a kitchen pro, you'll treat everyone 😋

1. Cherry clafoutis — the timeless classic 😍

The clafoutis is THE fresh cherry recipe par excellence. The one our grandmothers made with their eyes closed. We don't pit the cherries: it's traditional, and the pits release a subtle almond flavour as they cook. Magic!

Ingredients (serves 6):

• 500 g fresh cherries (not pitted)
• 3 eggs
• 100 g sugar
• 80 g flour
• 200 ml milk
• 100 ml single cream
• 1 sachet of vanilla sugar
• 1 pinch of salt
• Butter for the dish

Method:

1. Preheat the oven to 180 °C. Butter a gratin dish and arrange the washed cherries on the bottom.
2. In a bowl, whisk the eggs with the sugar and vanilla sugar until the mixture lightens.
3. Add the flour and salt, then pour in the milk and cream gradually while mixing well. No lumps!
4. Pour the batter over the cherries.
5. Bake for 35 to 40 minutes — the clafoutis should be golden and slightly wobbly in the centre.

💡 Tip: dust with icing sugar right out of the oven. Serve it lukewarm, that's when it's at its best. For other variations, have a look at this clafoutis recipe on 750g.

2. Quick cherry jam ⏱️

An easy cherry jam, ready in 30 minutes, with no thermometer or fuss. If you've picked too many (it happens a lot 😄), this is the best way not to waste anything!

Ingredients:

• 1 kg pitted cherries
• 500 g sugar
• The juice of 1 lemon

Method:

1. Put the pitted cherries, sugar and lemon juice in a large pan. Stir and let macerate for 15 minutes.
2. Bring to the boil over high heat, then turn down to medium. Cook for 20 to 25 minutes, stirring regularly. Skim off any foam if needed.
3. Do the cold plate test: drop a bit of jam on a plate fresh from the freezer. If it sets and wrinkles when you run your finger through it, it's ready!
4. Pour immediately into sterilised jars, seal and turn them upside down for 5 minutes.

📦 Storage: 6 months in a cool, dark place. To learn more about storing cherries, have a look at our article on how to freeze your cherries.

3. Cherry-banana smoothie 🥤

5 minutes flat. Perfect for breakfast or a snack, this cherry smoothie is a real vitamin bomb. And kids love it!

Ingredients (for 2 glasses):

• 200 g pitted cherries
• 1 ripe banana
• 150 ml plain yoghurt
• 100 ml milk (or almond milk)
• A few ice cubes
• 1 tbsp honey (optional)

Method:

1. Put the cherries, the banana cut into pieces, the yoghurt, the milk and the ice cubes in a blender.
2. Blend for 1 to 2 minutes until you get a smooth texture. Taste and add honey if you want it a bit sweeter.
3. Serve immediately in tall glasses. That's it!

🌿 Green smoothie variation: add a handful of fresh spinach. You won't taste it at all, but the nutrients are there. Perfect for sneaking vegetables in 😉

4. Cherry compote for baby 👶

Your little one can discover cherries from 6 months old! This baby cherry compote has no added sugar — the cherry and the apple bring all the necessary sweetness. A simple and healthy recipe.

Ingredients:

• 300 g carefully pitted cherries
• 1 peeled apple cut into pieces
• A little water (about 50 ml)

Method:

1. Put the pitted cherries and the apple in a pan with the water.
2. Cook over low heat for 15 minutes, stirring occasionally.
3. Blend finely in a blender or with a hand blender. Make sure there are no pit fragments left!

📦 Storage: 3 days in the fridge in an airtight jar, or freeze in small portions in an ice cube tray — super handy! To learn more about introducing fruits to babies, check the recommendations from mpedia (paediatricians).

💡 Good to know: when you come for self-picking at the orchard, we provide a cherry pitter/crusher. Very handy for preparing large quantities of purée in a flash!

5. Cherries in syrup — for winter 🫙

We love this homemade preserve. When you open a jar of cherries in syrup in the middle of January, it's a bit like summer coming back into your kitchen. And it's much simpler than you might think!

Ingredients:

• 1 kg cherries (whole, stems trimmed)
• 500 ml water
• 250 g sugar

Method:

1. Sterilise your jars: dip them in boiling water for 10 minutes, then leave them to dry upside down on a clean cloth.
2. Make the syrup: heat the water and sugar in a pan until fully dissolved. Bring to the boil for 2 minutes.
3. Fill the jars: spread out the washed, de-stemmed cherries, then cover with hot syrup, leaving 1 cm from the top. Seal tightly.
4. Pasteurise: place the jars in a large pot of hot water. Bring to the boil and maintain for 25 to 30 minutes. Let cool in the water.

📦 Storage: up to 1 year in a cool, dry place. To learn everything about cherry varieties and how to use them, check out our complete cherry guide.

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