You will then be all set to make these fabulous recipes:
1. Cherries Sababa:
Invented by Israeli chefs and JC contributors, Shiri Kraus and Amir Batito, to celebrate the Queen’s Platinum Jubilee, the ice cream sundae takes inspiration from English classic, Cherries Jubilee. A simple no-churn ice cream made from condensed milk and double cream scented with rose or orange blossom (you choose) is topped with spiced, poached cherries. A royally good dessert. (See image above)
Photo: Inbal Bar-Oz[Missing Credit]
2. Frozen cherry parfait:
My easy very cherry ice cream is a fuss-free treat that’s loaded with the juicy fruits. Serve in slices or scoop into bowls or cones for a delicious dessert. Sprinkle with toasted almond or crushed biscuits for a next-level pud.
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Photo: Inbal Bar-Oz[Missing Credit]
3. Grilled chicken and balsamic cherry salad:
Meat makes perfect partners for juicy fruits and cherries are no exception. Duck is the classic combination, but Sarah Mann-Yeager choose chicken for a Shabbat-worthy salad. They are combined with a sweet/sour cherry balsamic vinaigrette and crunchy toasted pecan nuts for a meal that’s easy enough for a wonderful week night supper too.
Photo: Inbal Bar-OzPhoto: Inbal Bar-Oz
4. Chocolate cherry cheesecake brownies:
Inspired by the combination of cream, chocolate and cherries in a Black Forest gateau, my simple-to-make bake is equally good with fresh, frozen or even tinned cherries so can be made all year. Try them now and you can decide which you prefer.
Photo: Issy Croker[Missing Credit]
5. Cherry and jalapeño salad with Israeli couscous:
Colourful, crunchy and full of Middle Eastern flavours, this spicy salad from Emily Ezekiel makes a brilliant side or buffet salad. The ideal use for those delightfully dark cherries that are bursting with juice.
Photo: Ren Behan[Missing Credit]
6. English cherry and almond traybake:
Ren Behan puts English cherries to fantastic use in this tender, vanilla-scented traybake. Filled with juicy fruits it’s also a must-try, especially as it’s dairy-free and a perfect parev pud for summer Shabbat dinners.
Get them while they’re being harvested here – they’re tastier and far better for the planet than fruits that have flown miles to get to your plate.
