What can be prepared from ripe cherries? Recipes with cherries What to cook with cherries.

Recipes for cherry dishes for all lovers of juicy berries. Recipes with photos on the site will help you choose your favorite cherry dish and quickly prepare it. Cherries can be eaten without any culinary processing, but there are many recipes for baking and desserts with cherries that diversify the menu. For those who cook for future use, there are many recipes for jam, jam, and candied cherries.

A simple recipe for cherry salad with brie cheese and almonds. You can take any almonds - roasted or not. Instead of lettuce, lettuce or iceberg would be great. Salad dressing is prepared using olive oil. The salad is suitable for those who keep

chapter: Fruit salads

Sweet cherries are a delicate berry, so jam is made from them, as a rule, in one step and for a short time. And in order for the syrup formed during cooking to be thicker in its finished form, you just need to add pectin during cooking. If you cook cherries according to this recipe

chapter: Cherry jam

A recipe for pitted cherry jam, cooked in the oven, is probably the simplest and most original way to prepare berries for future use. All you need to do is extract the seeds from the cherries in any way comfortable for yourself, mix them with the necessary

chapter: Jam

Fresh northern cherry berries can be enjoyed for no more than 10-12 days, and only if they are stored in the refrigerator.
Therefore, the bulk of the harvest must be processed. Cherries are good in fruit salads, various baked goods, and cocktails. For future use, compotes, juice, syrup, confiture and other sweet preparations are prepared from the berries.

Cherry berries in their own juice.

Place washed, dried cherries in dry glass jars as tightly as possible and place in water for pasteurization. As the level of the berries decreases, add them until the juice reaches the neck.
Pasteurize half-liter jars for 10-15 minutes, liter jars for 15-20. Roll up the lids and cool. You can prepare pitted cherries in the same way.

Cherry juice from berries.

Wash the ripe cherries, dry and mash. Let the resulting mushy mass stand for 4-5 hours to extract the aroma from the seeds and the coloring matter from the skin. Then squeeze out the juice, filter, pour into bottles, hermetically seal and pasteurize for 10 minutes after the water boils. Air cool.
You can prepare juice in another way. Bring to a boil in a saucepan and pour into bottles while hot. Seal them tightly and cool, turning them upside down. Store in a cool, dark place.

Cherry berry compote.

Products for 10 half-liter jars: 4.5 kg of red or yellow cherries, 5 g of citric acid, for syrup - 750 g of granulated sugar, 1 liter of water.
Only berries of the same variety and color are placed in one jar. Canned with seeds, removing only the stalks. Fill tightly filled jars with boiling syrup and add citric acid. Cover with lids and pasteurize in boiling water for 15 minutes. Roll up the jars with lids.

Cherry berry confiture.

Products: 2.5 kg of cherries, 1 kg of granulated sugar, 1 glass of dry white wine, 5 g of citric acid.
Wash the cherries, remove seeds, cover with granulated sugar and pour in white wine. After 7-8 hours put on fire. First on low, then on high, so that the berries are boiled until thick. A few minutes before the confiture is ready, add citric acid. Pour hot into jars, roll up the lids and cool, turning them upside down.

Cherry berry jam.

Products: 1.2 kg of pink or red cherries, 5 g of citric acid, for syrup - 1 kg of granulated sugar, 300 ml of water. Place pitted cherries into boiling syrup, boil for 5-10 minutes, then remove from heat. After 4-5 hours, put the jam back on the fire and finish cooking.
A few minutes before it’s ready, add citric acid.

Cherry salad with apples.

Ingredients: 4 cups cherries, 4 large apples, 200 g sour cream, 3 tbsp. spoons of granulated sugar, 1 teaspoon of vanilla sugar.
Remove the seeds from the cherries, peel the apples, remove the core and cut into strips. Mix cherries and apples. Cool the sour cream and beat it into a thick foam along with granulated sugar and vanilla. Pour whipped sour cream over the fruits and garnish with cherries.

Cherry fruit salad.

Ingredients: a handful of pitted cherries, 1 orange (or tangerine), banana, apple and pear, 2 kiwis, 2 tbsp. spoons of canned pineapple, 1 fruit yogurt.
Peel the fruit, cut into cubes, slices and pieces. Mix everything and pour over fruit yoghurt. Decorate with cherries.

Cherry berry pudding.

Ingredients: 200 g cherries, 200 g stale bread, 60 g butter, 2 tbsp. spoons of granulated sugar, 3 eggs, 1 glass of milk, half a glass of crushed crackers, lemon zest to taste. Remove pits from cherries. Soak the loaf in milk for 15 minutes, squeeze and rub through a sieve.
Cream butter and granulated sugar until creamy. Add cherries, yolks, mashed bread, squeezed milk, grated lemon zest and whipped egg whites, mix everything. Place the resulting mixture in a mold, greased with butter and sprinkled with breadcrumbs. Bake in a hot oven.

Cherry mousse.

Products: 200 g each of cherries and pitted cherries, 2 tbsp. spoons of liquid honey, 100 g of walnut kernels. Beat the cherries in a mixer with a spoon of honey and place in a ring in a salad bowl.
Then beat the cherries with a spoon of honey and fill the middle of the ring. Sprinkle with chopped nuts and refrigerate for 30 minutes.

Hello, dear blog guests. Harvesting cherries for the winter, prepared in season, the recipes for which are given in this article, will allow you to have healthy and tasty berries filled with vitamins at any time of the year. Compotes and preserves made from it are perfectly stored all winter.

Frozen fruits can be added to cottage cheese, baked goods, and sweet desserts are made from them. Pickled berries are in demand as a healthy snack; they are added to salads and even used to make sauce. Jams and confiture delight children. This article will talk about how to prepare these wonderful preparations.

To ensure that supplies are stored without problems all winter, pay more attention to the preparatory work.

Preparing the berries

When choosing berries, pay attention to their appearance; give preference to hard, non-sticky fruits. If you inhale a real pleasant cherry aroma, you can trust the products. For harvesting, select whole ones, not wrinkled, without traces of rot.

To remove pests, soak the berries in cold water for an hour. Remove the stems. Whether to cook with a bone or not depends on the type of preparation and the preferences of the housewife. Without seeds, foods will be less attractive. The stone will add some bitterness, but those with a sweet tooth will like the peace.

Preparing containers

Wash the container thoroughly, remove visible particles of dirt. Use baking soda as a cleaning agent. Boil the lids for at least 5 minutes. Sterilize the jars using one of the suggested options:

Cover the pan with water with a special stand. Invert the jar and place it on a stand; bring the liquid to a boil. Sterilize for several minutes until streams of drops appear running across the surface of the container.
Place the prepared jars in the oven, bring the temperature to 150 0, leave the half-liter container for a quarter of an hour. For large jars, increase the time to half an hour.
Microwave sterilization requires moisture. It is collected in a jar or in an additional container - a glass. Processing time 3-4 minutes.
Pour some liquid into the multicooker, place a stand for steaming food, and set the appropriate mode. Turn the jars over and soak half-liter jars for 10 minutes, liter jars for 15 minutes.

Roll up containers with metal lids, screw them on yourself or use a special key. Cool to room temperature slowly. Turn the rolled containers over, wrap them up and keep them in this state for at least a day.

Recipe for cherry compote for the winter

The berry compote is very tasty and aromatic, the fruit retains its shape well and looks great. It will take a little time to prepare, which will please even the busiest woman.

For canning, you can take either cherries alone or a mixture of fruits. You need a little sugar, up to 1.5 cups per 1 kg of berries. There is no sourness in cherries, so when preserving, lemon juice is sometimes added to taste.

Take berries with or without seeds. Do not store the workpiece made according to the first option for more than a year; according to the second method, the berry looks less colorful. Choose both light and dark fruits, there is not much difference. Cooking recipe:

Sort the berries and rinse well under running water. Separate the crumpled, rotten, spoiled ones. Remove the tails.
Place an arbitrary amount of cherries into the prepared container; fill the container approximately one-third full.
Boil water and pour it over the food, cover with a lid, top with a terry towel, and let stand for 15 minutes.
Drain the liquid into a saucepan, add water at the rate of 1 cup per 3-liter bottle. Bring to a boil. Add granulated sugar. Boil the syrup for several minutes, skimming off the foam.
Pour boiling water into the jars. Close the lids and roll them up.

Cherry jam, recipe

Making cherry jam for the winter is very simple, the result is incredibly tasty. Take as much sweets as fruit. Place the prepared berries, with or without seeds, in a container.

Boil syrup from equal amounts of water and granulated sugar.
Add the berries, bring to a boil over low heat, and cook for 10 minutes.
Set the jam aside to cool. This may take up to 7 hours.
Bring the ingredients to a boil over low heat again and cook until done. Check the quality by dropping the syrup on your nail. A drop of finished jam holds its shape well and does not spread.

Pour the jam while hot.

Video - cherry jam for the winter

Sweet cherries in their own juice for the winter

Cherries are not juicy berries, but they have plenty of their own juice for canning. Select only ripe and whole fruits. Use half as much sugar as berries. The recipe itself:

Sprinkle the fruit with granulated sugar, cover with a clean cloth, preferably gauze, and set aside for several hours until the juice releases.
After the berry floats in the juice, bring the product to a boil.
Stirring gently, cook the dish until the fruit becomes clear.

Cover with metal lids. Cool upside down, covered. Five minutes is prepared according to the same recipe, only five minutes is enough for boiling.

Cherry jam

To make jam, remove the seeds from the berries. For 1 kg of fruit, take 500 - 800 grams of granulated sugar.

Cooking sequence:

Sprinkle the prepared berries with sugar, stir, set aside for half an hour to release the juice.
Place the jam on low heat, bring to a boil, and cook for 10 minutes.
Cool and grind the mixture. After grinding in a blender, the jam will be more rigid due to the skin particles. To obtain a soft, delicate fruit mixture, grind the products through a sieve.
Add lemon juice or zest to enhance the flavor and aroma. For 1 kg of cherries, two citrus fruits are enough.
Bring the jam to a boil. Pour into jars. Will need to be rolled up.

Refrigerate upside down and wrapped.

Video - cherries for the winter, jam recipes

Cherries with gelatin for the winter

In winter, a dish prepared with gelatin can be immediately served on the table as a dessert. Fruits in a bright jelly-like mass delight children with their appearance, taste and aroma. The dish is prepared in the following sequence:

Pour 800 grams of sugar into 1 kg of seedless berries, set aside for several hours to obtain juice.
Bring to a boil over low heat, cook for 40 minutes.
Soak 4 grams of gelatin in 4 tablespoons of water. When the gelatin becomes jelly-like, dissolve it in a water bath.
Add gelatin to the jam, bring to a boil, but do not cook. The workpiece is ready.

Pour into jars while boiling and roll up in the traditional way.

Pickled cherries for the winter

Contrary to popular belief that cherries are used only for sweet dishes, the marinated product can be served with meat, added to dough, and the ground mixture can be added to sauces.

The most important part of the dish is the marinade. For 1 liter of water, take 150 ml of 9% vinegar and 400 grams of granulated sugar, a couple of pinches of salt. Select cherries that are firm, undamaged and ripe.

Cooking recipe:

In a prepared half-liter jar, place 5 black peppercorns, a bay leaf, 2 cloves, 1 cm of cinnamon, and a cherry leaf.
Place tightly without pressing on the berries. Determine the required amount of water. To do this, fill the jar with cold liquid and pour it into the pan.
Add the necessary ingredients to the liquid and cook the marinade.
Pour boiling water over the berries. Place the jars for sterilization for 15 minutes. For a liter container, 20 minutes of boiling is enough.

Roll up with metal lids.

Cherry confiture

To prepare confiture for 1 kg of berries, take granulated sugar from 600 g to 1 kg, to your taste. You will need one apple and lemon.

Cover the berries with sugar and sprinkle with lemon juice.
Place over low heat and bring to a boil, stirring occasionally. Cook for 10 minutes.
Drain the syrup. Add the peeled and cut into pieces apple, cook until the liquid is reduced by half.
Chop the berries. To make the jam look more tempting, some of the berries can be left whole.
Combine with juice, cook for 10 minutes.

Place in sterile containers and roll up the lids.

Video - cherry and mint confiture

Freezing cherries

Sort the berries, remove the stems. It is recommended to wash in case of obvious contamination. Be sure to dry it by laying it on a towel. Put the food in the refrigerator. After an hour, place the berries on a plate or tray in one layer and place them in the freezer to freeze them.

After three hours, place the berries in plastic bags with zip fasteners and store them in the freezer.

If you want to get sweet frozen food, take 200 grams of granulated sugar per 1 kg of product. Place in layers in a container and store in the freezer.

Candied fruits are a great alternative to sweets. They are prepared from a natural product, without chemical components. For 1 kg of cherries, take 800 grams of granulated sugar, immediately set aside half a glass for sprinkling the finished sweet. Follow the following sequence:

Add 300 grams of water to the sugar, stirring gently, cook the syrup, do not allow it to burn.
Add the fruits, bring to a boil, remove from heat, cool to room temperature.
Repeat the procedure 4-5 times.
When the amount of liquid has reduced by half, remove the marmalade-colored candied fruits from the syrup. Sweet water can be used to prepare the next portion of candied fruits or compotes and jam.
Spread the candied sweets in an even layer on baking paper.

Dry in a ventilated area out of direct sunlight. It will take about a week to dry the candied fruits. Turn food twice a day. Store in a glass container, sprinkle with sugar first.

The recipes for cherries for the winter will help you prepare very healthy and beautiful berries and enjoy the cherry taste and aroma throughout the year. All the best! Leave comments and share the article with your friends!

Depending on the climate of the region, the cherry season begins in May and ends in July. This berry can make the immune system more stable, stimulate the gastrointestinal tract, and strengthen blood vessels. The vitamins contained in cherries have a good effect on the formation of bones and teeth in children, and glucose has a good effect on brain function. This summer berry has a characteristic sweet taste, juiciness and a pleasant, unobtrusive aroma, which makes it a good ingredient for various dishes.

Preparations for the winter

All preparations that can be made from cherries are ideal for autumn and winter. Any variety is suitable for this - from burgundy to light pink and yellow. The easiest way to stock up on cherries for the cold season is to freeze them. To do this, it is enough to select and wash the berries and separate the cuttings. After this, you need to spread the fruits in one layer and freeze them, and then store them in a bag or container.

The preparations can be used for preparing any dishes or eaten defrosted. You can make anything from it - from baking to sauce.

Dried cherries are prepared in combination with lemon and orange juice, sugar and cinnamon in a fruit dehydrator or electric oven. To begin with, the ingredients are boiled in the resulting syrup and filtered. After this, they are dried, which can take up to 12 hours in special devices designed for this purpose. Dried berries must be stored in the refrigerator to prevent mold.

Cherries in their own juice are suitable as a preparation. To do this, you need to stand it, cover it with sugar, and then cook for a long time on the lowest possible heat until it thickens.

Compote

For the simplest compote you will need cherries, sugar and water. You can add other fruits, citric acid, vanillin, herbs. The process itself includes boiling the syrup until it boils, pouring the cherries into jars and sterilizing them. Compote can last up to several years if you follow the rolling technology.

A drink you plan to drink a day or two in advance can be stored in regular bottles in the refrigerator. It also does not require sterilization; the berries and other ingredients just need to be boiled in water with added sugar.

Jam

Jam can be made from any variety of cherries. It should be remembered that light berries produce amber and pinkish syrup, not burgundy. Its consistency is transparent. To add acidity to the jam, you can use lemon juice. Walnuts or fruits are often used to mix with cherries.

Dense fruits are suitable for jam; overripe ones should not be taken. Cooking must be carried out in several stages so that the berries do not wrinkle and lose their attractive appearance. Actively appearing foam must be removed with a slotted spoon, then the finished product will not deteriorate.

Classic jam syrup is made from water and sugar, but other ingredients, such as apple juice, can be used. Cherries are added to the mixture and brought to a boil. The resulting product is allowed to settle for several hours. After this, the entire procedure is repeated 2-3 times. Jam should be poured into jars only after it has cooled completely.

Desserts

Cherries are a suitable ingredient for any baking. It is used as a filling or decoration on cakes and baskets. These berries are used both for classic sweet pies - with chocolate or vanilla, and unusual ones, for example, if blue cheese is used in the filling. The dough can be anything: with puff pastry you get strudel, with crumbly you get crumble, with pancake you get clafoutis.

These berries are suitable not only for ordinary pies, but also for other baked goods - brownies, muffins, sponge rolls, tartlets. Cherries go well with many ingredients, from fruits to nuts. For baking, you mainly need eggs, flour, milk, butter, water, baking powder and other products: soda, vanilla sugar, cocoa, starch. Classic dishes are prepared in the oven for about forty minutes.

Candied fruits can be made from cherries, serving as an independent dessert. To do this you will need citric acid, powdered sugar, vanilla and regular sugar, and water. The berries themselves should be dense and unripe.

The principle of preparing candied fruits at home is to leave the cherries in syrup until they cool, and then repeat the process 2 to 4 times. On average, this can last from a day to a couple of days. After the final settling in the syrup, the berries must be removed with a slotted spoon and allowed to rest for several hours or overnight. The cherries need to be dried in the oven until the juice does not flow out when pressed.

Candied fruits should be stored in a dry place and in a closed container, and for a more attractive appearance, roll in powdered sugar.

Cherries without any dyes make a tasty and bright jelly. To prepare it you will need gelatin, citric acid, sugar and water. The syrup with fruits, brought to a boil, is mixed with prepared gelatin, allowed to cool to room temperature, and then left in molds in the refrigerator.

Another interesting and delicate-tasting option is jam, which can then be eaten with pancakes, pancakes, or spread on bread. It requires slightly overripe berries. Both whole cherries and ground cherries are suitable for dessert. Cook them together with sugar in a small amount of water, first over low, then over high heat until thickened.

You can make a mousse using gelatin. To do this you will need cottage cheese, cream, powdered sugar and vanilla sugar. All ingredients are gradually mixed, and then poured into molds and cooled for about half an hour.

Paste

Homemade cherry pastille is an original and delicious dessert. The layers themselves are a little sticky, but their taste is delicate and rich. Pastila is prepared at low temperatures, so the berries retain all their beneficial properties. You can choose any variety of ripe cherries, but it is best to use dark ones.

For marshmallows you need honey or sugar, an oven or a special dryer for fruit. The berries are ground in a blender or meat grinder. The resulting puree is dried for a long time until the consistency releases juice and becomes more viscous.

Pastila can be eaten as a separate dish or added to baked goods. It is suitable as a filling for croissants, buns, and cakes. You can use it to prepare drinks and sauces.

Marmalade

Cherry marmalade is as easy as possible to prepare. It requires only the berries themselves, sugar and water; you can add lemon if desired. The fruits are rubbed through a sieve, grater or turned through a meat grinder. The ingredients are simmered over low heat until thickened.

You can store homemade marmalade in several ways:

roll into sterilized jars;
allow to harden in open containers/moulds, sprinkle sugar on top, cover with a lid or film and refrigerate.

If you add gelatin during cooking, the marmalade will be more elastic and acquire a special glossy hue. To decorate the dessert, you can use crystal sugar, coconut flakes, chopped nuts.

Recipes for other dishes

Fresh cherries are an original ingredient for salads.

The most common option is a mix of various fresh berries and fruits, seasoned with yogurt or sour cream.
Salad with arugula, soft cheese, orange, pine nuts. For dressing, use lemon and orange juice.
Salad with bulgur. Cooked cereal is mixed with chopped cherries, and the dressing is made from lemon juice, butter and onion. At the end you can add walnuts and herbs.
Salad with jamon, asparagus fried in olive oil, tomatoes, lettuce. Honey and vinegar or lemon juice are suitable for dressing.

The classic way to use cherries is as a filling for dumplings. The dough is kneaded from milk, eggs and flour. In addition to berries, a little sugar is added to the stuck dumplings. Eat them correctly without piercing them with a fork. The dumplings are picked up and bitten so that the juice can be drunk.

Cherries are an interesting ingredient for marinades and sauces for meat and poultry. It can also be used to make salad dressing. To do this, the berries are boiled with water, seasonings, sugar, or the ingredients are ground in a blender. Cherry juice is often mixed with lemon, orange or apple juice. You can stuff meat rolls and poultry with berries.

Using cherries you can prepare a special Indian seasoning - chutney. The peculiarity of this sauce is its spicy but sweet taste. Chutney takes a long time to prepare, but it complements any dish well, especially a slightly bland one.

For this seasoning you need aromatic spices to taste - ginger, fennel seeds, cumin, nigella, star anise, allspice, cardamom. Before adding to the cherries, fry them in olive oil. The mixed ingredients along with palm sugar are boiled for about one and a half hours. To prevent burning, they should be stirred every 20 minutes.

Chutney is best stored in jars or containers in the refrigerator for no more than 2-3 weeks.

Cherry sauce is the best finishing note for any dessert. You can pour it over casserole, pancakes, cheesecake, panna cotta, cottage cheese and many other dishes or products. To prepare it you only need sugar, lemon juice or zest, and balsamic vinegar. To give the sauce a spicy aroma, just add cinnamon sticks or clove buds.

Remove the pits from the cherries and then boil the ingredients in water. The mixture will be ready when the berries become soft after boiling, which takes about 10 minutes. After this, you need to remove the cinnamon and cloves.

Syrup is suitable for adding to desserts or drinks. It will require sugar and citric acid. To prepare, you need to squeeze out the juice from the berries and strain them through cheesecloth. All components are cooked until boiling and foam appears, which should be removed at the end. It is best to strain the hot syrup again and then pour it into a bottle or jar.

For drinks in summer you can use fresh berries, in winter – prepared ones. Simply mix cherries with milk, yogurt or ice cream. A classic milkshake can be prepared in a blender, which only takes a few minutes. The syrup is also suitable for hot drinks, such as coffee.

In the summer, the original cherry soup will become popular. For it you need to grind the fruits, lemon zest and sugar in a blender. Then this puree must be added to the “broth” brought to a boil - water mixed with lemon juice, starch, mint, cloves and juice from the berries released when the seeds are removed. Once the mixture has cooled, pour it into bowls and top with ice cream.

Regardless of what dish you prepare, rinse the berries thoroughly under running water. Sort through them, get rid of the rotten and pecked ones, and tear off the cuttings.

Berries with seeds are not suitable for all recipes. There are special machines and tools for removing them from cherries. For the manual method, you will need a paper clip, hairpin or pointed sushi stick. A bottle with a narrowed neck, which will serve as a stand for the fruit, will greatly facilitate the work.

Sweet cherries are a sweet berry, so they don’t need as much sugar as cherries. Basically, you need to add other accents - acid or spice.

Don't be afraid to combine cherries with other foods.

To give dishes or syrups an unusual taste and spicy oriental notes, use various spices and herbs.
In desserts, this berry goes well with strawberries, bananas, and raspberries. Those who like to experiment can mix cherries, pumpkin and zucchini.
For fresh compote, use herbs such as basil or mint. This will give the drink new shades. To make it more sour, add citrus fruits or cherries, and to soften the taste, other sweet berries - raspberries, strawberries - are suitable.

To learn how to make cherry jam, watch the following video.

The beginning of summer is the time when cherries are the freshest, tastiest and sweetest. Therefore, it is worth trying to prepare sweet dishes with this healthy berry.

Cherries- one of the first summer berries. Cherry fruits can be red, yellow and pink. Cherries contain vitamins B1, B2, C and P, as well as provitamin A, or carotene. Like any other fruit and berries, it is preferable to eat it raw, especially considering that the cherry season is short. However, if you like to experiment, take note of what you can make from cherries.

Cherries are good as a dessert, and also as a decoration for cakes, an additive to ice cream, and in baked goods. Late cherries are dried, frozen, and berries are prepared into compotes, preserves, jams, and aromatic liqueurs.

1. Cherry and orange soup
A delicious, refreshing dessert: easy to prepare and quick to eat.

Ingredients: orange - 2 pcs., cherry - 450 g, cinnamon - to taste, sugar - 100 g, white wine - 300 ml, starch - 1.5 tsp, champagne - 300 ml, cherry tincture - 2 tbsp, leaves mint and edible flowers - for decoration;

Trim the zest from the oranges and cut it into thin strips. Remove skins and membranes from the fruits. Cut the oranges into slices. Remove pits from cherries. Stir in citrus fruits and berries.

Stirring, bring 175 ml of water with cinnamon and sugar to a boil in a saucepan. Cook until sugar dissolves. Pour in the wine and add the zest. Dilute starch in 2 tbsp. water. Remove the pan from the heat and pour in the starch. Place on the heat again and bring to a boil, stirring. Cool.

Prepare a puree from 1/3 of a mixture of oranges and cherries in a blender. Pour the puree into the pan and add the remaining mixture. Place in the refrigerator. Before serving, pour champagne and cherry liqueur into the fruit soup. Mix. When serving, garnish with edible flowers and fresh mint leaves.

2. Cherry pie
Recipe for sweet berry pie with fresh cherries.

Ingredients:
For the dough: flour - 350 g, salt - a pinch, butter - 175 g, ice water - 4-5 tbsp;
For the filling: cherries - 1 kg, sugar - 150 g, corn flour - 30 g, salt - a pinch, sugar for sprinkling - 1 tbsp, milk for greasing - 1 tbsp.

1. Sift flour and salt into a large bowl. Cut the butter into cubes and grind with flour until large crumbs form. Pour in a few tablespoons of ice water, one at a time, kneading the dough each time. Make 2 balls of dough, one slightly larger than the other. Wrap each in cling film and place in the refrigerator for half an hour.

2. Wash the cherries and remove the pits.

3. Combine sugar, corn flour and salt in a bowl. Add cherries and stir.

4. Preheat the oven to 180°C. Grease the baking dish with oil. On a floured surface, roll out a larger ball of dough into a thin layer. Place in the pan so that the bottom and sides are covered. Cut off protruding edges with a knife.

5. Spread the berry mixture evenly over the dough.

6. Roll out the remaining dough into a thin layer. Cut strips 2 cm wide from it and place them on the pie in the form of a lattice. Trim off excess dough and pinch edges. Brush the top of the dough with milk and sprinkle with fine sugar. Bake for 50 minutes, then cover with foil and return to the oven for another half hour.

3. Mini clafoutis with cherries
Express clafoutis recipe. No omelette taste, no fuss with the dough: the base is cooked on bread crumb. Fast, easy, convenient and very tasty!

Ingredients: cherries - 500 g, eggs - 3 pcs., milk - 160 ml, bread crumb - 160 g, ground almonds - 80 g, melted butter - 80 g, sugar - 100 g;

Soak the bread crumb in milk. You can use buns, toast bread or baguette. In a blender, mix the crumbs, almonds, yolks, sugar and butter until smooth.

Beat the whites well and carefully add them to the rest of the ingredients. Preheat the oven to 180 degrees. Place 4 cherries in each mold, pour 2-3 tablespoons of dough and place 2-3 more berries on top.

Bake for 20 minutes, sprinkle with powdered sugar before serving.

4. Cherry flip
There is no cherry juice on sale, so cherry season is the only time when you can make fresh juice from these berries and enjoy such a healthy and tasty cocktail.

Ingredients: egg yolk - 1 pc., powdered sugar - 20 g, milk - 100 ml, cherry juice - 50 ml, cherry berries - for decoration;

Mix all ingredients in a blender until smooth. Pour into a chilled tall glass and garnish the cocktail with cherries.

5. Cherry jam
You can add vanilla sugar or a few drops of almond essence to the cherry jam for flavor.

Ingredients: cherries - 1 kg, sugar - 2-3 cups, lemon juice - 2 tbsp;

1. Wash the cherries, dry them and remove the pits.

2. Grind the cherries in a blender, add sugar. Let stand until it dissolves.

3. Cook the jam in small portions in a saucepan with a wide bottom. Bring the mixture to a boil and cook, stirring, until the jam thickens. Just before it's ready, add lemon juice. A drop of finished jam that falls on a chilled saucer does not spread.

4. Pour hot jam into prepared jars (washed with soda or detergent and sterilized). The jam level is almost to the top. Close with sterilized lids.

5. Turn closed jars of jam upside down and cool.