Did you know that there are around 28 different types of cherries. A given cherry tree can produce approximately 7,000 cherries per year, and cherry trees stand the test of time. They can bear fruit for around 100 years.
Cherries range from sweet and juicy to tart, and somewhere in between. They range in color from yellow to dark red.
Tart or sour cherries are better for baking because their juicy and light acidic taste is perfect for most recipes.
A popular variety of cherry is from the Chelan cherry tree, which ripens early in the season. The Chelan cherry is a hearty type of cherry with a longer shelf life than some other cherry varieties.
Yellow cherries, like the Rainer, are a great choice if you’re looking for a deliciously sweet yet slightly tart refreshing taste. As Rainier cherries ripen near the middle of summer, the skin starts to develop hints of red on it. When the Rainier cherry is fully ripened is has a two-toned look in varying shades of red and yellow.
Dark red cherries tend to be sweet-tasting and incredibly juicy. Bing is one of the most common dark red cherries. Bing cherries pack a lot of punch in their small size; the darker they are, the riper they are.
During cherry season I love to make chocolate cherry cordials. They’re a tasty chocolate confection you can make at home with fresh or jarred dark red cherries like Bings. They have a beautiful balance of sweet fruit inside, surrounded by a creamy fondant, then dipped in dark chocolate, making them an irresistible treat. I make them with fresh Bing cherries in the summer, and jarred Bing cherries in the off season. Keeping the stem on for dipping in rich dark chocolate is key. It also makes them easier to eat!
You’re gonna love it!
Prep Time: 3.5 hours (includes rest time and chill time)
Serves: 25-30 Cherries
Recipe Ingredients:
25 - 30 Fresh Bing cherries pitted ( 1 jar of Bada Bing cherries are also a great substitute)
12 Ounces dark chocolate, melted over in a double boiler (70% Cacao is preferred)
1/4 Cup butter
1/4 Cup sweetened condensed milk
3 Cups confectioner’s sugar
4 Teaspoons vanilla extract
A pinch of Salt
Parchment paper
Recipe Steps:
1) Freeze Cherries
Pit fresh cherries, or if using jarred cherries, drain them from liquid. Place cherries on a baking sheet covered with parchment paper. Be sure that cherries are not touching and stems remain. Freeze until cherries are firm and frozen, for about an hour or up to 24 hours.
2) Make the Fondant
In a food processor, combine confectioner’s sugar, softened butter (room temperature), condensed milk, vanilla, and salt. Process until mixture is completely combined, and texture is smooth and tacky to the touch. If it’s sticky, add a bit more confectioner’s sugar.
3) Apply Fondant to Cherries
Remove cherries from freezer, and working quickly so cherries don’t defrost, apply fondant to each cherry. To apply fondant, take a teaspoon size amount of fondant and roll it between your palms to make a ball. Flatten the ball between your palms and set the cherry (stem up) in the middle. Quickly wrap the disk of fondant up the cherry toward the stem, so the fondant completely covers the cherry. Repeat until all cherries are covered. Return sheet pan full of wrapped cherries to freezer. Freeze for an hour or up to 24 hours.
4) Dip Cherries in Melted Chocolate
Set up a clean sheet pan with fresh parchment.
Remove cherries from freezer and dip each cherry gently in the melted chocolate, holding cherry by the stem, submerge it completely so chocolate covers cherry complete just up to the stem. Stem should not be dipped. Place each dipped cherry on clean parchment. Repeat until all cherries are dipped.
5) Refrigerate Dipped Cherries
Refrigerate dipped cherries until chocolate is solid and firm (about an hour). Cherries taste best when made a day ahead and allowed to rest in the refrigerator. Store in an airtight container in the refrigerator for up to a week. Refrigerate until you’re ready to serve.