[su_dropcap style=”flat”]L[/su_dropcap]ast week’s scone recipe left us with a surplus of dried tart cherries—and a reminder of how deliciously versatile they are. Here are five ways you can use dried cherries, some sweet, some savory.
Ricotta Chevre Cake
Torta di Ricotta, a traditional Italian cake, substitutes ricotta and goat cheese for cream cheese. Typically, it also features raisins—Marion substitutes dried cherries for her version pictured above.
Lamb Chops with Cherry Marsala Sauce
Marsala, a fortified Italian wine, teams with dried tart cherries, shallots, rosemary and garlic to create a quick sauce for these pan-seared lamb chops.
Apple Dried Cherry Galette
Going full-on seasonal, sweet/tart russet apples and bourbon-soaked dried cherries create a fall-flavored filling for this easier-than-a-pie, beautifully rustic galette.
Roast Pork Tenderloin with Tart Cherries
Pork really does play well with fruit. In this recipe, pork tenderloin is browned, then quickly roasted in the oven with cherries, rosemary, onion, garlic, apple cider and broth.
Chocolate Chunk Cherry Brownies
Bittersweet and white chocolate, a touch of espresso and dried cherries soaked in red wine give these brownies a nice grown-up finish. Make them ahead—they’re even better the next day.
Bring ’em all all — each one looks terrific. Although I lean more towards the meat dishes — dried cherries + meat = really good stuff. Nice collection — thanks.