20 Delicious Bing Cherry Recipes for Summer

Welcome to the sweetest part of summer with our roundup of 20 Delicious Bing Cherry Recipes! Whether you’re looking to whip up a quick dessert, add a fruity twist to your salads, or simply savor the season’s bounty, these recipes are your ticket to cherry-filled joy. Let’s dive into the vibrant flavors and easy-to-make dishes that’ll make your summer meals unforgettable. Keep reading to find your next favorite cherry creation!

Bing Cherry Pie

Perfectly ripe bing cherries are the stars of this delightful pie, a recipe that brings back memories of summer picnics and family gatherings. I always make sure to pick the juiciest cherries, as their natural sweetness reduces the need for extra sugar, making each bite a perfect balance of tart and sweet.

Ingredients

• 2 cups bing cherries, pitted
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp almond extract
• 2 pie crusts (9-inch)
• 1 egg, beaten
• 1 tbsp water

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the bing cherries, granulated sugar, cornstarch, lemon juice, and almond extract, mixing gently to coat the cherries evenly.
3. Roll out one pie crust and place it into a 9-inch pie dish, trimming the edges to fit.
4. Pour the cherry mixture into the pie crust, spreading it out evenly.
5. Roll out the second pie crust and place it over the cherry filling. Trim and crimp the edges to seal the pie.
6. Cut a few slits in the top crust to allow steam to escape during baking.
7. In a small bowl, whisk together the beaten egg and water to create an egg wash.
8. Brush the egg wash over the top crust for a golden finish.
9. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
10. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Out of the oven, this bing cherry pie boasts a flaky, buttery crust with a juicy, vibrant filling that’s bursting with flavor. Serve it warm with a scoop of vanilla ice cream for a classic combination, or enjoy a slice with a cup of coffee for a simple, satisfying dessert.

Bing Cherry Clafoutis

Sometimes, the simplest desserts bring the most joy, and that’s exactly what happened when I first tried making Bing Cherry Clafoutis. It was a lazy Sunday afternoon, and I had a basket of fresh Bing cherries that were begging to be turned into something special. This rustic French dessert, with its custardy texture and bursts of sweet cherries, was the perfect answer.

Ingredients

• 1 cup whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1 1/2 cups Bing cherries, pitted
• 1 tbsp unsalted butter, melted
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with the melted butter.
2. In a blender, combine the milk, eggs, granulated sugar, vanilla extract, flour, and salt. Blend until smooth, about 1 minute. Tip: Letting the batter rest for 10 minutes before baking can help reduce bubbles for a smoother texture.
3. Arrange the pitted Bing cherries evenly at the bottom of the prepared pie dish.
4. Pour the batter over the cherries, ensuring they’re fully covered.
5. Bake for 45-50 minutes, or until the clafoutis is puffed and golden brown around the edges. Tip: A toothpick inserted into the center should come out clean when it’s done.
6. Allow the clafoutis to cool for at least 15 minutes before dusting with powdered sugar. Tip: Serving it warm enhances the flavors, but it’s also delicious at room temperature.

Rich in flavor with a delightful contrast between the creamy custard and juicy cherries, this Bing Cherry Clafoutis is a showstopper. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Bing Cherry Jam

Nothing says summer like the sweet, tangy burst of bing cherries, and turning them into jam is my favorite way to preserve that flavor all year round. I remember my grandmother’s kitchen filled with the scent of simmering cherries, a tradition I’ve happily continued, albeit with a few modern twists.

Ingredients

• 4 cups bing cherries, pitted and halved
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. In a large pot, combine the bing cherries, granulated sugar, and lemon juice over medium heat.
2. Stir the mixture constantly until the sugar dissolves completely, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil, then reduce to a simmer for 20 minutes, stirring occasionally to prevent sticking.
4. Use a potato masher to gently crush the cherries to your desired consistency. Tip: For a smoother jam, blend half the mixture before returning it to the pot.
5. Add the vanilla extract and stir well, cooking for an additional 5 minutes. Tip: A splash of vanilla enhances the cherries’ natural sweetness without overpowering them.
6. To test if the jam is ready, place a small amount on a chilled plate; if it gels, it’s done. If not, continue cooking for a few more minutes.
7. Remove from heat and let cool slightly before transferring to sterilized jars. Tip: For an extra layer of flavor, add a pinch of cinnamon or almond extract with the vanilla.

Kick your breakfast up a notch by swirling this jam into yogurt or spreading it on warm, buttery toast. The jam’s rich, velvety texture and deep cherry flavor make it a versatile condiment that’s as at home in a PB&J as it is glazed over roasted meats.

Bing Cherry Sorbet

Gosh, there’s nothing quite like the sweet, tangy burst of bing cherries to signal the height of summer. I remember picking them straight from the tree at my grandma’s orchard, juice running down my chin—those memories inspired this refreshing sorbet. It’s a simple, no-churn recipe that lets the fruit’s natural flavors shine, perfect for those sweltering August afternoons.

Ingredients

• 2 cups bing cherries, pitted
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tbsp lemon juice

Instructions

1. Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Stir until the sugar completely dissolves, about 3 minutes, then remove from heat to cool.
2. Place 2 cups pitted bing cherries and 1 tbsp lemon juice in a blender. Pour the cooled sugar syrup over the cherries.
3. Blend on high speed until the mixture is completely smooth, about 1 minute. Tip: For an extra smooth sorbet, strain the mixture through a fine-mesh sieve to remove any pulp.
4. Pour the blended mixture into a shallow dish or loaf pan. Freeze for 1 hour, then stir with a fork to break up any ice crystals. Tip: Stirring every hour helps achieve a creamy texture without the need for an ice cream maker.
5. Repeat the stirring process every hour for 3-4 hours, or until the sorbet is firm but scoopable. Tip: If the sorbet becomes too hard, let it sit at room temperature for 5-10 minutes before serving.

Perfectly scoopable with a vibrant, ruby-red hue, this sorbet is a celebration of summer in every bite. Serve it in chilled glasses for an elegant touch, or pair it with a slice of almond cake for a delightful contrast of flavors.

Bing Cherry Salad with Goat Cheese

Zesty and refreshing, this Bing Cherry Salad with Goat Cheese is my go-to summer dish when I’m craving something light yet satisfying. I remember the first time I tossed this together on a whim, and now it’s a staple at my backyard barbecues.

Ingredients

• 2 cups Bing cherries, pitted and halved
• 4 oz goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 cups mixed greens

Instructions

1. Preheat your oven to 350°F. Spread the walnuts on a baking sheet and toast for 5-7 minutes, until fragrant. Let them cool.
2. In a large bowl, combine the mixed greens, halved Bing cherries, and cooled toasted walnuts.
3. In a small bowl, whisk together the honey, balsamic vinegar, salt, and black pepper until well combined. Tip: Adjust the honey based on the sweetness of your cherries.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use your hands to toss the salad for a more delicate mix.
5. Sprinkle the crumbled goat cheese over the top of the salad. Tip: For easier crumbling, freeze the goat cheese for 10 minutes before using.

Fresh and vibrant, this salad offers a delightful contrast between the sweet cherries and tangy goat cheese, with a satisfying crunch from the walnuts. Serve it alongside grilled chicken or as a standalone dish for a light lunch.

Bing Cherry Smoothie

Nothing beats the joy of sipping on a refreshing smoothie, especially when it’s packed with the sweet and tangy flavors of bing cherries. I remember the first time I tried this combination; it was a hot summer afternoon, and I was looking for something to cool me down. That’s when this bing cherry smoothie became my go-to recipe.

Ingredients

• 1 cup bing cherries, pitted
• 1 banana, peeled
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1 cup ice cubes

Instructions

1. Place the bing cherries, banana, Greek yogurt, almond milk, honey, and vanilla extract in a blender.
2. Blend on high speed for 30 seconds until the ingredients are well combined.
3. Add the ice cubes to the blender and blend again for another 30 seconds until the smoothie is smooth and frothy. Tip: For a thicker smoothie, add more ice cubes one at a time until you reach the desired consistency.
4. Pour the smoothie into a tall glass and serve immediately. Tip: To enhance the flavor, you can garnish the smoothie with a few whole bing cherries on top.
5. Enjoy your bing cherry smoothie right away for the best taste and texture. Tip: If you’re not serving immediately, store the smoothie in the refrigerator for up to 2 hours to maintain its freshness.

Just like that, you’ve got yourself a creamy, dreamy smoothie that’s bursting with the natural sweetness of bing cherries. The combination of the banana and Greek yogurt adds a lovely creaminess, making it the perfect treat for any time of the day. Try serving it with a sprinkle of granola on top for an extra crunch!

Bing Cherry Cobbler

Remember those lazy summer afternoons when the only thing that could pull you away from the hammock was the promise of something sweet baking in the oven? That’s exactly the vibe I’m channeling with this Bing Cherry Cobbler. It’s a dish that feels like a hug from grandma, if grandma was a fan of juicy, tart cherries and buttery, golden crust.

Ingredients

• 4 cups Bing cherries, pitted
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 1 tbsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large bowl, mix the Bing cherries and 1/2 cup of the granulated sugar. Let them sit for 10 minutes to macerate.
3. In another bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt.
4. Stir in the milk, melted butter, and vanilla extract into the dry ingredients until just combined. Tip: Don’t overmix to keep the cobbler topping light.
5. Pour the cherry mixture into the prepared baking dish, then spoon the batter over the cherries evenly. Tip: The batter will be thick, but it’s okay if it doesn’t cover every cherry.
6. Bake for 45 minutes, or until the topping is golden and a toothpick inserted comes out clean. Tip: Place a baking sheet underneath to catch any drips.
7. Let the cobbler cool for at least 15 minutes before serving to allow the juices to thicken slightly.

Just out of the oven, this cobbler is a beautiful contrast of textures—crispy on top, soft and juicy underneath. Serve it warm with a scoop of vanilla ice cream melting into the crevices, or enjoy it as is for a simpler pleasure.

Bing Cherry Chocolate Truffles

These Bing Cherry Chocolate Truffles are the perfect blend of sweet and tart, wrapped in a rich chocolate coating that melts in your mouth. I remember the first time I made them for a friend’s birthday; they were such a hit that I’ve been tweaking the recipe ever since to get it just right.

Ingredients

• 1 cup Bing cherries, pitted and finely chopped
• 8 oz dark chocolate, chopped
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• 1/4 cup cocoa powder

Instructions

1. Place the chopped dark chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer, about 3 minutes.
3. Pour the hot cream mixture over the chocolate and let it sit for 2 minutes to soften the chocolate.
4. Stir the mixture gently until the chocolate is completely melted and smooth.
5. Fold in the finely chopped Bing cherries until evenly distributed.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to handle.
7. Using a small spoon or a melon baller, scoop out portions of the mixture and roll them into 1-inch balls.
8. Roll each truffle in cocoa powder to coat evenly.
9. Place the coated truffles on a parchment-lined tray and refrigerate for another 30 minutes to set.

Here’s how these truffles turn out: the center is luxuriously soft with bursts of cherry flavor, while the cocoa powder adds a slight bitterness that balances the sweetness. For an extra touch, serve them in mini cupcake liners or alongside a glass of red wine for a sophisticated dessert pairing.

Bing Cherry BBQ Sauce

Just when I thought BBQ sauce couldn’t get any better, I stumbled upon the idea of adding bing cherries to the mix. It was during a late summer farmers’ market visit, where the cherries were so plump and juicy, I knew they had to be part of my next BBQ sauce experiment. This version is a sweet, tangy twist on the classic, perfect for elevating your grilled dishes.

Ingredients

• 2 cups bing cherries, pitted and halved
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan over medium heat, combine the bing cherries, ketchup, apple cider vinegar, and brown sugar. Stir to mix well.
2. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 20 minutes, stirring occasionally to prevent sticking.
3. Add the Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper to the saucepan. Stir to combine all ingredients thoroughly.
4. Continue to simmer the sauce on low heat for another 10 minutes, allowing the flavors to meld together.
5. Remove the saucepan from the heat and let the sauce cool slightly. For a smoother texture, blend the sauce with an immersion blender until desired consistency is reached.
6. Transfer the BBQ sauce to a jar or container and let it cool completely before using. It can be stored in the refrigerator for up to two weeks.

Key to this sauce’s charm is its balance of sweet and smoky flavors, with the bing cherries adding a depth that’s hard to resist. Try it slathered on ribs or as a dipping sauce for grilled chicken skewers—it’s a game-changer for any BBQ enthusiast.

Bing Cherry and Almond Tart

Nothing says summer like the sweet, juicy burst of bing cherries, and when paired with the nutty crunch of almonds in a tart, it’s pure bliss. I remember the first time I made this tart; the aroma of toasted almonds and cherries baking together was so inviting, it drew my neighbors into my kitchen, forks in hand.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1 egg yolk
• 2 tbsp ice water
• 1 1/2 cups bing cherries, pitted and halved
• 1/2 cup almond flour
• 1/4 cup sliced almonds
• 1/4 cup honey
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup unsalted butter, and 1/4 cup granulated sugar. Pulse until the mixture resembles coarse crumbs.
3. Add 1 egg yolk and 2 tbsp ice water. Pulse until the dough starts to come together.
4. Tip: If the dough is too dry, add a teaspoon of ice water at a time until it holds together.
5. Press the dough into a 9-inch tart pan with a removable bottom. Chill in the refrigerator for 30 minutes.
6. Bake the chilled crust for 15 minutes, or until lightly golden. Let it cool slightly.
7. In a bowl, mix 1 1/2 cups bing cherries, 1/2 cup almond flour, 1/4 cup sliced almonds, 1/4 cup honey, and 1 tsp vanilla extract.
8. Tip: For an extra nutty flavor, toast the sliced almonds before adding them to the mixture.
9. Spread the cherry and almond mixture over the pre-baked crust.
10. Bake for 25-30 minutes, or until the filling is bubbly and the crust is golden brown.
11. Tip: Let the tart cool for at least 10 minutes before slicing to ensure clean cuts.

Fresh out of the oven, this tart is a delightful contrast of textures—crispy crust, soft filling, and crunchy almonds. Serve it warm with a scoop of vanilla ice cream for an indulgent summer dessert that’ll have everyone asking for seconds.

Bing Cherry Ice Cream

Summer is in full swing, and what better way to beat the heat than with a homemade Bing Cherry Ice Cream? I remember picking these juicy gems straight from the tree at my grandma’s orchard, and now, I love turning them into this creamy, dreamy dessert that’s bursting with flavor.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/8 tsp salt
• 1 tsp vanilla extract
• 2 cups Bing cherries, pitted and halved
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, sugar, and salt. Heat until the sugar is completely dissolved, about 5 minutes, stirring occasionally.
2. Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours, or overnight for best results.
3. While the mixture chills, toss the Bing cherries with lemon juice in a bowl. Set aside to macerate for at least 30 minutes.
4. Pour the chilled cream mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. During the last 5 minutes of churning, add the macerated Bing cherries to the ice cream maker.
6. Transfer the ice cream to a freezer-safe container, cover, and freeze until firm, about 4 hours.

Enjoy the rich, creamy texture and the sweet-tart flavor of the Bing cherries in every scoop. For an extra special touch, serve with a drizzle of dark chocolate sauce or a sprinkle of chopped almonds.

Bing Cherry Compote

Kind of like stumbling upon a hidden gem in your backyard, discovering the joy of making Bing Cherry Compote was a delightful surprise for me. It’s a simple yet elegant way to preserve the fleeting sweetness of summer cherries, and I love how it adds a burst of flavor to everything from morning yogurt to evening desserts.

Ingredients

• 4 cups Bing cherries, pitted and halved
• 1 cup granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

Instructions

1. In a medium saucepan, combine the Bing cherries, granulated sugar, and water over medium heat.
2. Stir the mixture gently until the sugar has completely dissolved, about 5 minutes. Tip: Avoid stirring too vigorously to keep the cherry halves intact.
3. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 20 minutes, stirring occasionally. Tip: The compote is ready when the cherries are soft and the liquid has thickened slightly.
4. Remove the saucepan from the heat and stir in the lemon juice and vanilla extract. Tip: The lemon juice adds a bright contrast to the sweetness, enhancing the overall flavor.
5. Allow the compote to cool to room temperature before serving or storing.

Charming in its simplicity, this Bing Cherry Compote boasts a luscious texture and a perfect balance of sweet and tart flavors. Try swirling it into vanilla ice cream or layering it with mascarpone for a decadent dessert.

Bing Cherry and Ricotta Pancakes

Mornings in my kitchen are always a little chaotic, but when I stumbled upon the combination of bing cherries and ricotta in pancakes, everything just clicked. There’s something about the sweet tartness of the cherries paired with the creamy ricotta that turns an ordinary breakfast into a special occasion.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup ricotta cheese
• 2/3 cup milk
• 1 large egg
• 1 tsp vanilla extract
• 1 cup bing cherries, pitted and halved
• 2 tbsp unsalted butter, melted

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup ricotta cheese, 2/3 cup milk, 1 large egg, and 1 tsp vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to tough pancakes.
4. Heat a non-stick skillet over medium heat and brush with some of the 2 tbsp melted unsalted butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Sprinkle 4-5 bing cherry halves onto each pancake.
6. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
7. Repeat with the remaining batter, adding more butter to the skillet as needed.

Every bite of these pancakes is a delightful mix of fluffy texture and bursts of juicy cherries. Serve them stacked high with a drizzle of maple syrup and a dollop of ricotta on top for an extra indulgent breakfast.

Bing Cherry Mojito

Venturing into the world of cocktails this summer, I stumbled upon a refreshing twist to the classic mojito that’s too good not to share. It all started when my neighbor brought over a basket of fresh bing cherries, and I knew immediately they were destined for something more exciting than a fruit salad.

Ingredients

• 1 cup fresh bing cherries, pitted and halved
• 10 fresh mint leaves
• 2 tbsp white sugar
• 2 limes, juiced
• 1/2 cup white rum
• 1 cup club soda
• 1 cup ice cubes

Instructions

1. In a sturdy glass, muddle the bing cherries, mint leaves, and sugar together until the cherries are crushed and the mint is fragrant.
2. Add the lime juice and white rum to the glass, stirring gently to combine the flavors.
3. Fill the glass with ice cubes, then top off with club soda, giving it a light stir to mix everything together.
4. Let the mojito sit for 2 minutes to allow the flavors to meld together beautifully.
5. Garnish with a sprig of mint and a cherry on the rim for that Instagram-worthy finish.

Delightfully, this Bing Cherry Mojito is a symphony of sweet, tart, and refreshing flavors, with the cherries adding a juicy burst in every sip. Serve it in a mason jar for a rustic touch or with a colorful straw to make it even more inviting.

Bing Cherry and Dark Chocolate Muffins

Just when I thought my love for muffins couldn’t get any deeper, I stumbled upon the magical combination of bing cherries and dark chocolate. It’s like they were meant to be together, creating a muffin that’s not only a treat for the taste buds but also a joy to bake. Here’s how I bring this delightful duo to life in my kitchen.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup bing cherries, pitted and halved
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins.
5. Gently fold in the bing cherries and dark chocolate chips. Tip: Coating the cherries in a bit of flour can prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Don’t open the oven door too early to prevent the muffins from collapsing.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Vibrant and bursting with juicy cherries and melty chocolate, these muffins are a perfect balance of sweet and tart. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Bing Cherry Glazed Pork Chops

Perfectly juicy pork chops with a sweet and tangy bing cherry glaze have become my go-to dinner when I want something both comforting and a bit fancy. I stumbled upon this recipe during cherry season last year, and it’s been a hit ever since, especially when I’m looking to impress guests without spending hours in the kitchen.

Ingredients

• 4 bone-in pork chops, 1 inch thick
• 1 cup bing cherries, pitted and halved
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pork chops later.
2. Season both sides of the pork chops evenly with salt, pepper, and garlic powder.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork chops for 3 minutes on each side until golden brown, then remove from the skillet and set aside.
5. In the same skillet, add bing cherries, balsamic vinegar, and honey. Cook over medium heat, stirring occasionally, until the cherries soften and the sauce thickens slightly, about 5 minutes.
6. Return the pork chops to the skillet, spooning the cherry glaze over them.
7. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
8. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Flavorful and tender, these pork chops are a delightful mix of sweet and savory, with the bing cherries adding a burst of freshness. Serve them over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to please.

Bing Cherry and Vanilla Bean Yogurt Parfait

Zesty mornings call for something refreshing yet indulgent, and that’s exactly what I found in this Bing Cherry and Vanilla Bean Yogurt Parfait. It’s a dish that reminds me of summer picnics and the joy of layering flavors and textures for a delightful treat.

Ingredients

• 1 cup Greek yogurt
• 1 vanilla bean, split and seeds scraped
• 2 tbsp honey
• 1 cup Bing cherries, pitted and halved
• 1/2 cup granola

Instructions

1. In a medium bowl, combine the Greek yogurt, vanilla bean seeds, and honey. Stir until well mixed. Tip: For a smoother consistency, let the yogurt mixture sit for 10 minutes before assembling.
2. Take a clear glass or jar and begin layering. Start with a spoonful of the yogurt mixture at the bottom.
3. Add a layer of Bing cherries on top of the yogurt.
4. Sprinkle a layer of granola over the cherries. Tip: Toasting the granola beforehand adds a nice crunch and enhances the flavor.
5. Repeat the layers until the glass is full, ending with a few cherries and a sprinkle of granola on top. Tip: For a visually appealing parfait, press the ingredients gently against the glass as you layer.

This parfait is a symphony of creamy, crunchy, and fruity textures, with the vanilla and honey adding a subtle sweetness that complements the tartness of the cherries. Serve it in mason jars for a rustic look or in elegant glasses for a more sophisticated presentation.

Bing Cherry Salsa

This summer, I stumbled upon the most delightful way to enjoy bing cherries—turning them into a vibrant salsa that’s as versatile as it is delicious. Trust me, it’s the perfect blend of sweet and spicy that’ll have you reaching for more.

Ingredients

– 2 cups bing cherries, pitted and chopped – 1/4 cup red onion, finely diced – 1 jalapeño, seeded and minced – 1/4 cup cilantro, chopped – 1 tbsp lime juice – 1/2 tsp salt

Instructions

1. In a medium bowl, combine the chopped bing cherries, diced red onion, and minced jalapeño. 2. Add the chopped cilantro to the bowl, gently mixing to distribute it evenly among the other ingredients. 3. Drizzle the lime juice over the mixture, ensuring all components are lightly coated. 4. Sprinkle the salt over the salsa, then stir gently to combine all ingredients without crushing the cherries. 5. Let the salsa sit at room temperature for 15 minutes to allow the flavors to meld together. 6. Taste and adjust the seasoning if necessary, keeping in mind the salsa should have a balance of sweet, spicy, and tangy flavors. 7. Serve immediately or refrigerate for up to 2 hours for a chilled version. Bing Cherry Salsa is a textural dream—juicy cherries pop against the crisp onions and spicy jalapeño, while the cilantro adds a fresh finish. It’s fantastic with grilled chicken or as a bold topping for tacos, bringing a summer vibe to any dish.

Bing Cherry and Walnut Bread

Venturing into the kitchen this afternoon, I found myself craving something sweet yet wholesome, a treat that marries the tartness of bing cherries with the earthy crunch of walnuts. That’s when the idea of baking a Bing Cherry and Walnut Bread struck me, a recipe that’s as delightful to make as it is to devour.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup bing cherries, pitted and halved
• 1/2 cup walnuts, chopped

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup milk, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to a dense loaf, so mix until the flour is just incorporated.
5. Gently fold in 1 cup bing cherries and 1/2 cup chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, cover loosely with aluminum foil.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience ensures the bread sets properly and slices neatly.

Yielding a moist, tender crumb speckled with juicy cherries and crunchy walnuts, this bread is a testament to simple ingredients creating extraordinary flavors. Serve it toasted with a smear of cream cheese for a breakfast that feels like a celebration.

Bing Cherry Infused Vodka

Vodka enthusiasts and cocktail lovers, gather around! Today, I’m sharing a recipe that’s close to my heart—Bing Cherry Infused Vodka. It’s a simple yet elegant infusion that captures the essence of summer in a bottle, perfect for sipping on a warm evening or gifting to a fellow spirit aficionado.

Ingredients

• 2 cups fresh Bing cherries, pitted
• 750 ml high-quality vodka
• 1/2 cup granulated sugar
• 1 tsp vanilla extract

Instructions

1. Wash the Bing cherries thoroughly under cold water to remove any dirt or pesticides.
2. Using a cherry pitter, remove the pits from all the cherries to prevent any bitter flavors from developing in the vodka.
3. In a large, clean mason jar, combine the pitted cherries, vodka, granulated sugar, and vanilla extract.
4. Seal the jar tightly and give it a gentle shake to help dissolve the sugar and mix the ingredients.
5. Store the jar in a cool, dark place for at least 2 weeks, shaking it gently every other day to encourage infusion.
6. After 2 weeks, strain the mixture through a fine-mesh sieve into a clean bottle, pressing lightly on the cherries to extract all the flavorful juice.
7. Discard the spent cherries and seal the bottle with a cork or lid.

Zesty and vibrant, this Bing Cherry Infused Vodka boasts a deep ruby hue and a sweet, fruity aroma with a hint of vanilla. Serve it chilled in a martini glass or mix it into a sparkling cocktail for a refreshing twist. The smooth, velvety texture and the burst of cherry flavor make it a standout in any drink.

Conclusion

Ready to make your summer sweeter? This roundup of 20 delicious Bing cherry recipes is your ticket to seasonal bliss. From refreshing drinks to decadent desserts, there’s something for every home cook to love. Don’t forget to try your favorites, leave a comment sharing which recipe stole your heart, and pin this article on Pinterest to spread the cherry love!