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Cherries in 5, 10 or 15

Nothing screams the festive season like a big bowl of glossy cherries on the kitchen bench.

However, the festive season also means that time is at a premium. There’re presents to buy, trees to trim, staff parties to get to.

It’s intense.

Luckily for us, the best part about cherries is that in no time at all, this bowl can be transformed into decadent desserts, zingy lunch options, or even classic dinner combinations.

Now, of course, if you’ve only got 30 seconds before you’re out the door, grabbing a handful and chowing down is always an option.

But, if you have some minutes up your sleeve, try these guys on for size.


5 minutes: Cherries dipped in chocolate cinnamon ganache


3 tbsp. pure cream
¼ tsp. cinnamon
½ cup dark chocolate chips
4 good handfuls of cherries, washed (keep the stems on)

Cherries in 5, 10 or 15

  1. Bring the cream and cinnamon to the boil in a small saucepan.
  2. Pour over the chocolate chips and stir with a spatula to encourage the chips to melt.
  3. Allow to cool slightly, then transfer to a serving bowl and plonk next to the cherries.

10 minutes: Persian Cherry Salad


1 cup instant cous cous
1 cup boiling water/stock
good dash of olive oil
100g cherries washed (stems off)
1 small Spanish onion
1 small jar of Persian feta
½ tsp. ground cardamom


  1. Pour boiling water over the cous cous and cover with a lid for 10 minutes or until cooked through.
  2. Meanwhile, prep the rest of your salad ingredients – pit and halve the cherries, wash and dry the rocket, finely slice the Spanish onion, stare at the Persian Feta jar with wonderment – that sort of thing.
  3. Toast pistachio nuts in a dry pan until golden and fragrant.
  4. Use the same hot pan to toast off the cardamom – this should only take about 1 min since it’s already ground, but will help to unleash some extra cardamomy goodness upon the dish.
  5. Season the cous cous with a solid pinch of salt flakes, the ground cardamom, stir through a good drizzle of olive oil and fluff with a fork.
  6. Tip out the Persian feta (including the oil) into a salad boll, toss through the rest of the ingredients then serve by belly dancing to the table.

15 minutes: Duck breast with Cherry Jus


2 duck breasts, skin on
40ml red wine
10ml cherry liqueur
1 pinch ground Five-spice
15g cold butter
Salt flakes & pepper to taste


  1. Preheat your oven to 200C
  2. Heat a pan on medium heat, toss in a pinch of salt flakes, and then the duck breasts skin-side-down for 6 minutes, pouring off excess fat every 2 minutes (you can reserve this fat in a small jar for frying potatoes).
  3. Pop the pan into the oven for 5-6 more minutes (for pink).
  4. Set aside on a plate to rest for another 5 minutes or so while you make the jus.
  5. Deglaze the pan with the red wine and cherry liqueur on a med-high heat, using a wooden spoon or spatula to combine the pan juices.
  6. Add the Five-spice then incorporate the butter (the butter is optional, I suppose).
  7. Serve with greens (also if you’re so inclined).

Post written by Alice in Frames.

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