Homemade Fruit Leather

Summer berries and stone fruit make great jellies and jams, but dehydration is an equally delicious way to preserve them; it transforms your favorite fruit into a sweet, chewy snack that’s amazingly easy to make and lasts for months.Video:Watch our Homegrown/Homemade team demonstrate how to make fruit leather with their crop of fresh strawberries.

• 
  
  2 lb. strawberries, hulled and halved (6 cups); sweet cherries, pitted and halved (5 1/2 cups); apricots, pitted and halved (6 cups); or blueberries, stemmed (6 cups) 
  
  


• 
  
  2 to 6 Tbs. honey
  
  

Purée the fruit in a food processor until it’s completely smooth, 2 to 3 minutes, scraping down the sides occasionally. If using strawberries, strain the purée through a fine sieve to remove the seeds (press hard with a rubber spatula to extract as much liquid and pulp as possible).

Pour the fruit purée into a medium saucepan and bring to a boil over medium heat, stirring occasionally. Reduce the heat to a simmer and cook, stirring often and scraping the sides and bottom of the saucepan with a heatproof spatula, until any foam subsides and the purée turns glossy, 8 to 12 minutes for blueberry, 20 to 25 minutes for apricot, 35 to 40 minutes for cherry, or 35 to 55 minutes for strawberry. You should have about 1-3/4 cups.

Remove the saucepan from the heat and stir in the honey to taste. (The purée can be refrigerated for up to 3 days at this point. Cover tightly, placing plastic wrap directly on the surface of the purée. Bring to room temperature before proceeding.)

Position a rack in the center of the oven and heat the oven to 170°F, using a convection mode, if available. Line a large rimmed baking sheet (18x13 inches) with a nonstick baking iner, such as a Silpat (16-1/2 x 11-5/8 inches). Pour the purée down the center of the baking liner and spread it evenly with a large offset spatula to a 1/8-inch thickness, leaving a 1/2-inch border all around. The edges should be slightly thicker than the middle, as they dry out faster.

Dry the purée in the oven, rotating the pan halfway through, until it looks leathery and feels somewhat firm to the touch but is still tacky and not completely dried, 6 to 7 hours (or 3-1/2 to 4-1/2 hours on a convection setting). Transfer the baking liner to a cooling rack and let the leather sit at room temperature until it separates easily from the baking liner and is mostly dry on top, 24 to 72 hours. The strawberry leather may still be slightly tacky,and the blueberry leather may have a bit of moisture on top—blot it with a paper towel before wrapping.

Place a piece of parchment over the leather. Flip the leather parchment side down and peel off the baking liner. Starting with a long side, roll the leather and parchment into a cylinder. Using kitchen shears or a sharp knife, cut the leather into 1-inch segments. Wrap each segment in plastic wrap and store them in an airtight zip-top plastic bag at room temperature.

Baby Greens with Chicken, Dried Cherries, Pears & Pecans

Short on time? Rotisserie chicken is a time saver in this hearty dinner salad. Feel free to substitute your favorite lettuces for the herb salad or mixed greens.

• 
  
  1 medium clove garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. red-wine vinegar
  
  


• 
  
  1 tsp. fresh thyme leaves
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 medium firm-ripe pear, peeled, cored, and cut into 1/2-inch dice
  
  


• 
  
  1/3 cup dried tart cherries
  
  


• 
  
  8 oz. packaged herb salad or mixed baby greens (8 loosely packed cups)
  
  


• 
  
  2 cups shredded cooked chicken
  
  


• 
  
  1/2 cup pecans, toasted
  
  

Chop the garlic, sprinkle with 1/2 tsp. salt, and mash to a paste with the flat side of a chef's knife. Put the paste in a large serving bowl and whisk in the olive oil, vinegar, thyme, and 1/4 tsp. pepper. Gently stir in the pear and cherries. Add the greens, chicken, and pecans and toss to coat. Season to taste with more salt and pepper and serve immediately.

Chocolate-Cherry Cheesecake Tart

Black forest cake was the inspiration for this tart, which has a chocolate crust, a cherry-swirled topping, and a subtly tangy cream cheese filling.

• 
  
  6 oz. chocolate wafers, finely crushed (1-1/3 cups)
  
  


• 
  
  1/3 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  2-1/2 oz. (5 Tbs.) unsalted butter, melted
  
  


• 
  
  1 cup pitted fresh or frozen sweet cherries, puréed
  
  


• 
  
  3 Tbs. cherry preserves
  
  


• 
  
  1 Tbs. kirsch
  
  


• 
  
  12 oz. cream cheese, softened
  
  


• 
  
  4 oz. sour cream (1/3 cup plus 1 Tbs.), at room temperature
  
  


• 
  
  1 Tbs. all-purpose flour
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  2 large eggs, at room temperature
  
  

Position a rack in the center of the oven and heat the oven to 350°F.


In a small bowl, mix the crushed cookies with 2 Tbs. of the sugar. Add the melted butter and toss with your fingers until evenly moistened. Transfer the crumbs to a 9 1/2-inch fluted tart pan with a removable bottom. With your fingers, gently pack the crumbs into the bottom and up the sides to form the crust. Bake on a rimmed baking sheet until set, 10 to 12 minutes. Set aside to cool. Reduce the oven temperature to 325°F.


Meanwhile, in a 1-quart saucepan over medium heat, bring the cherry purée to a simmer. Whisk in the cherry preserves and continue to simmer until the mixture thickens slightly, 3 to 5 minutes. Stir in the kirsch and continue to cook for 30 seconds more. Remove from the heat and let cool.


In a stand mixer fitted with the paddle attachment, beat the cream cheese and remaining 1/3 cup sugar on medium-low speed until the mixture is smooth and fluffy, about 3 minutes. Add the sour cream, flour, vanilla, and salt and beat until well combined, about 1 minute more. Add the eggs one at time, beating until just combined, about 15 seconds for each egg (do not overbeat).


Pour the batter into the crust and distribute evenly. Dot the batter with the cherry mixture and gently drag a butter knife through the filling to form decorative swirls.


Bake until the tart is just set but still slightly moist in the center, 18 to 24 minutes. Cool on a wire rack. Refrigerate for at least 4 hours. Serve cold.

Streusel-Topped Double Cherry Slab Pie

This open-faced hand tart uses a combination of dried and fresh fruit and simmered them to concentrate their flavors before filling and baking the tart. Although it’s an extra step, it will reward you with a richly flavored dessert.

For the dough

• 
  
  10 Tbs. (5 oz.) unsalted butter, chilled
  
  


• 
  
  1/4 cup very cold water
  
  


• 
  
  1 tsp. freshly squeezed lemon juice
  
  


• 
  
  1-2/3 cups (7-1/2 oz.) unbleached all-purpose flour
  
  


• 
  
  3 Tbs. firmly packed light brown sugar
  
  


• 
  
  1/4 tsp. table salt
  
  

For the compote

• 
  
  1 cup (6 oz.) dried cherries, coarsely chopped
  
  


• 
  
  1/2 cup (3-1/2 oz.) granulated sugar
  
  


• 
  
  1 cup dry rosé
  
  


• 
  
  2 strips of orange zest
  
  


• 
  
  2 strips of lemon zest
  
  


• 
  
  12 oz. fresh sweet cherries, pitted and halved
  
  


• 
  
  1/3 cup water
  
  


• 
  
  2 Tbs. freshly squeezed lemon juice
  
  


• 
  
  Pinch of table salt
  
  


• 
  
  1 Tbs. cherry- or orange-flavored liqueur
  
  

For the streusel topping

• 
  
  1/3 cup (1-1/2 oz.) unbleached all-purpose flour
  
  


• 
  
  1/3 cup (2-3/8 oz.) firmly packed light brown sugar
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  2 Tbs. (1 oz.) unsalted butter, melted
  
  


• 
  
  1/4 cup (1 oz.) slivered almonds, lightly toasted
  
  

For assembly

• 
  
  1 large egg
  
  


• 
  
  2 Tbs. water
  
  

Make the dough

Cut the butter in half lengthwise, cut each half lengthwise again, and then cut each strip into 8 pieces. Pile the butter onto a plate and slide it into the freezer until ready to use. Combine the water and lemon juice and keep in the refrigerator until ready to use.

Whisk the flour, brown sugar, and salt in a large bowl until well blended. Add the cold butter pieces and, using a pastry blender or two knives, cut the butter into the flour mixture until the pieces are pea-sized, about 3 minutes. (You can also do this in a food processor using short pulses, scraping the blended mixture into a large bowl before proceeding.)

Pour the water over the flour and, using a rubber spatula, stir and fold until it forms a shaggy, moist dough with some floury bits remaining (If you don’t mind getting your hands dirty, use one hand to mix the dough and the spatula in the other.) Scrape the dough and any remaining floury bits onto the counter and knead a few times until the dough is evenly moist and holds together.

Shape the dough into a 4x6-inch rectangle, wrap in plastic, and refrigerate until well chilled, about 2 hours

Make the compote

Put the dried cherries, sugar, wine, and orange and lemon zests in a medium saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring frequently, until the cherries are very plump and almost breaking apart and the liquid is reduced, 15 to 17 minutes.

Add the fresh cherries, water, lemon juice, and salt. Simmer, stirring occasionally, until the cherries are very tender and the liquid is reduced to a very thick syrup (you’ll have about 3 or 4 Tbs.), 20 to 25 minutes. Slide the pan from the heat and pick out and discard the orange and lemon zest. Add the liqueur and stir until well blended. Set aside, stirring occasionally, until cooled to room temperature.

Make the streusel

In a small bowl, combine the flour, brown sugar, and cinnamon. Drizzle the melted butter over the top and, using a fork (or your fingers), mix the ingredients unti well blended and they form small crumbs. Add the almonds and stir. Pop in the fridge while you assemble the pie.

Assemble and bake

Arrange an oven rack in the center of the oven and heat the oven to 375°F. Line a cookie sheet with parchment or a nonstick liner. Put the egg and water in a small bowl or ramekin and, using a fork, mix until well blended.

On a lightly floured surface, roll the dough into a rectangle slightly larger than 7x18 inches. Using a sharp paring knife and a ruler, trim the edges to get a neat rectangle that measures 7x18 inches. Gently roll the dough around the pin and arrange on the center of the prepared cookie sheet. The two short ends will hang over the edges of the cookie sheet.

Spoon the cooled filling down the length of the dough on the cookie sheet, leaving about a 1-1/2-inch border on the long sides and a 1-inch border on the two short sides. Fold the dough border over the filling, pressing firmly on the overlapping corners. Using a small pastry brush, brush the dough border with egg wash. Scatter the streusel evenly over the filling and the dough border.

Bake until the crust and streusel are well browned, 41 to 43 minutes. Move the sheet to a wire rack and let cool for 15 to 20 minutes. Using two long offset spatulas, move the pie from the cookie sheet onto a wire rack and let cool completely.

Cherry-Almond-Fig Fruitcake

Cherries and figs need to soak longer than other dried fruit, so be sure to start soaking them at least 4 days before baking. Cognac (or brandy) is too strong to be used in large quantities, but cut with the fragrant sweetness of Amaretto di Saronno, it works nicely here.

For the fruit

• 
  
  2/3 cup Amaretto di Saronno
  
  


• 
  
  1/3 cup Cognac
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  5-1/2 oz. dried tart cherries (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden (Calimyrna) figs, stemmed and cut into eighths (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden raisins (1 cup lightly packed)
  
  

For the batter

• 
  
  4 oz. (1/2 cup) unsalted butter, softened; more for the pan
  
  


• 
  
  3 oz. almond paste, preferably canned (1/3 cup packed)
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour
  
  


• 
  
  Amaretto di Saronno and cognac, as needed
  
  

Soak the fruit

Pour the Amaretto, Cognac, and honey into a small to medium saucepan. Add the dried fruit, cover, and warm over medium heat until hot, 3 minutes. Remove from the heat and let cool. Refrigerate for a minimum of 2 days and up to 1 week.

Before making the cake, bring the fruit to room temperature and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.)

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter a 8-1/2 x 4-1/2-inch loaf pan. Line the pan with parchment, leaving an overhang for easy removal of the cake (use two strips of parchment, in opposing directions).

In a stand mixer fitted with the paddle attachment; beat the butter, almond paste, and sugar on medium-high speed until fluffy and no lumps of almond paste remain, 3 to 4 minutes, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30 to 60 seconds after each addition. Beat in the vanilla and salt. Add 2 Tbs. flour to the bowl and beat briefly. Reserve 2 Tbs. of the flour and add the rest of the flour to the batter; beat on low for 10 seconds to incorporate the flour, and then beat on medium-high speed for 1 minute.

Scrape the batter into the center of the bowl.  Add the drained fruit to the top of the batter, then sprinkle the remaining flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until evenly distributed. Scrape the batter into the prepared pan, pressing it to eliminate air pockets and smoothing the top to make it level. Bake for 15 minutes and then reduce the temperature to 300°F and bake until the center of the cake has risen slightly and a skewer inserted in the middle comes out clean or with a few moist crumbs, 1 hour and 40 to 45 minutes.

Remove the cake and let cool in the pan for 20 to 30 minutes, then invert it onto a wire rack and cool completely. When cool, brush the cake with 2 to 3 Tbs. of the reserved fruit soaking liquid or 1-1/2 Tbs. each of fresh Amaretto and Cognac. Wrap tightly in plastic and store the cake in a cool, dry place for a minimum of 48 hours. Unwrap, slice, and serve.

If serving within a week of baking, you do not need to baste the cake again. If you plan to keep the cake longer, baste once a week with 1 to 2 tablespoons of Amaretto or Cognac.

Grilled Polenta Cake with Cherry-Cassis Sauce

Grilling this pound cake may sound odd, but it’s definitely worth it—the cake gets a toasty texture that contrasts nicely with the soft whipped cream and bold cherry sauce. (You can also use a grill pan, broiler, or toaster oven.)

For the cake

• 
  
  4-1/4 oz. (8-1/2 Tbs.) unsalted butter, softened
  
  


• 
  
  3-3/8 oz. (3/4 cup) unbleached all-purpose flour
  
  


• 
  
  1/2 cup finely ground cornmeal
  
  


• 
  
  1-1/4 tsp. baking powder
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 whole eggs, at room temperature
  
  


• 
  
  3 egg yolks, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the cherry sauce

• 
  
  6 cups fresh sweet or sour cherries (about 2 lb.), pitted and halved
  
  


• 
  
  3 to 5 Tbs. granulated sugar; more to taste
  
  


• 
  
  3 Tbs. cassis
  
  


• 
  
  1/4 tsp. fresh lemon juice
  
  


• 
  
  1/4 tsp. freshly ground coarse black pepper (optional)
  
  

For serving

• 
  
  1 cup heavy cream
  
  


• 
  
  2 tsp. confectioners’ sugar; more for dusting
  
  


• 
  
  2 Tbs. melted butter
  
  

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Grease an 8-1/2x4-1/2-inch loaf pan with 1/2 Tbs. of the butter.


Sift the flour, cornmeal, baking powder, and salt through a medium-mesh sieve. In a stand mixer fitted with the paddle attachment, cream the remaining 8 Tbs. butter and the sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl. In a separate bowl, lightly beat the eggs, egg yolks, and vanilla. With the mixer running on medium speed, very slowly add the egg mixture to the butter a little at a time, until the eggs are completely incorporated. With a spatula, very gently fold in the dry ingredients until just incorporated (don’t overmix).


Transfer the batter to the prepared loaf pan, smooth the surface, and bake until a skewer grilled polenta cake with cherry-cassis sauce inserted in the center comes out clean, about 40 minutes. Cool on a rack for 15 minutes. Run a table knife around the edges, remove the cake from the pan, and cool completely.

Make the sauce

Put 4 cups of the cherries in a medium bowl and set aside. In a blender or food processor, purée the remaining 2 cups cherries, sugar (3 Tbs. for sweet cherries; 5 Tbs. for sour), and cassis until smooth. Strain through a fine sieve. Add the lemon juice and pepper (if using), and then toss the cherry sauce with the reserved cherries. Add more sugar to taste.

Serve the cake

In a bowl, whip the cream until it forms soft peaks. Add the 2 tsp. confectioners’ sugar and mix just to combine. Don’t overwhip. Prepare a medium charcoal or gas grill fire. Cut the pound cake into 3/4-inch slices. Brush each side with the butter. Grill the pound cake until golden, 1 to 2 minutes per side.


Put one piece of pound cake on each plate. Top with the cherry sauce and a dollop of the cream and dust with more confectioners’ sugar. Serve immediately.

Cherry-Almond-Fig Fruitcake

Cherries and figs need to soak longer than other dried fruit, so be sure to start soaking them at least 4 days before baking. Cognac (or brandy) is too strong to be used in large quantities, but cut with the fragrant sweetness of Amaretto di Saronno, it works nicely here.

For the fruit

• 
  
  2/3 cup Amaretto di Saronno
  
  


• 
  
  1/3 cup Cognac
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  5-1/2 oz. dried tart cherries (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden (Calimyrna) figs, stemmed and cut into eighths (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden raisins (1 cup lightly packed)
  
  

For the batter

• 
  
  4 oz. (1/2 cup) unsalted butter, softened; more for the pan
  
  


• 
  
  3 oz. almond paste, preferably canned (1/3 cup packed)
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour
  
  


• 
  
  Amaretto di Saronno and cognac, as needed
  
  

Soak the fruit

Pour the Amaretto, Cognac, and honey into a small to medium saucepan. Add the dried fruit, cover, and warm over medium heat until hot, 3 minutes. Remove from the heat and let cool. Refrigerate for a minimum of 2 days and up to 1 week.

Before making the cake, bring the fruit to room temperature and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.)

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter a 8-1/2 x 4-1/2-inch loaf pan. Line the pan with parchment, leaving an overhang for easy removal of the cake (use two strips of parchment, in opposing directions).

In a stand mixer fitted with the paddle attachment; beat the butter, almond paste, and sugar on medium-high speed until fluffy and no lumps of almond paste remain, 3 to 4 minutes, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30 to 60 seconds after each addition. Beat in the vanilla and salt. Add 2 Tbs. flour to the bowl and beat briefly. Reserve 2 Tbs. of the flour and add the rest of the flour to the batter; beat on low for 10 seconds to incorporate the flour, and then beat on medium-high speed for 1 minute.

Scrape the batter into the center of the bowl.  Add the drained fruit to the top of the batter, then sprinkle the remaining flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until evenly distributed. Scrape the batter into the prepared pan, pressing it to eliminate air pockets and smoothing the top to make it level. Bake for 15 minutes and then reduce the temperature to 300°F and bake until the center of the cake has risen slightly and a skewer inserted in the middle comes out clean or with a few moist crumbs, 1 hour and 40 to 45 minutes.

Remove the cake and let cool in the pan for 20 to 30 minutes, then invert it onto a wire rack and cool completely. When cool, brush the cake with 2 to 3 Tbs. of the reserved fruit soaking liquid or 1-1/2 Tbs. each of fresh Amaretto and Cognac. Wrap tightly in plastic and store the cake in a cool, dry place for a minimum of 48 hours. Unwrap, slice, and serve.

If serving within a week of baking, you do not need to baste the cake again. If you plan to keep the cake longer, baste once a week with 1 to 2 tablespoons of Amaretto or Cognac.

Dried Cherry and Coconut Granola

Wake up to a fresh batch of cardamom-scented granola, which becomes crisp overnight in the cooling oven. It’s delicious with almonds, pistachios, and dried cherries, but you can use any nuts and dried fruit you like. Serve with yogurt or milk.

• 
  
  4 cups old-fashioned rolled oats
  
  


• 
  
  1-1/2 cups slivered almonds
  
  


• 
  
  1 cup shelled, unsalted pistachios
  
  


• 
  
  1 cup unsweetened coconut chips or unsweetened shredded coconut
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  3/4 cup pure maple syrup
  
  


• 
  
  1/2 cup olive oil
  
  


• 
  
  1/4 cup packed dark brown sugar
  
  


• 
  
  3/4 cup dried cherries, preferably unsweetened
  
  

The night before

Position a rack in the center of the oven and heat the oven to 350°F. Line a large heavy-duty rimmed baking sheet with parchment.

Combine the oats, almonds, pistachios, coconut, cinnamon, salt, and cardamom in a large bowl. Add the maple syrup, oil, and brown sugar and stir well. Spread onto the prepared sheet and bake until just starting to turn golden, about 15 minutes. Turn off the oven. Stir the granola mixture, return to the oven, and close the door. Let the granola sit in the oven for 6 to 12 hours.

In the morning

Transfer the granola to a large bowl, breaking up any large clumps. Stir in the dried cherries and serve. (Store leftovers in an airtight container for up to 1 month.)

Fresh Cherry Margarita

Muddled sweet cherries add a burst of bright color to the classic Mexican cocktail. Look for agave nectar at the supermarket near the honey and maple syrup.
Need more drink ideas? Visit our Drinks Guide for hudreds of recipes for fun mixed drinks as well as classic cocktails.

• 
  
  12 fresh sweet cherries, pitted
  
  


• 
  
  1-1/4 fl. oz. (2-1/2 Tbs.) tequila, preferably blanco 100% agave
  
  


• 
  
  1 fl. oz. (2 Tbs.) fresh lime juice
  
  


• 
  
  3/4 fl. oz. (1-1/2 Tbs.) agave nectar, preferably dark
  
  


• 
  
  1/2 fl. oz. (1 Tbs.) maraschino liqueur
  
  


• 
  
  1 fresh sweet cherry with stem, for garnish
  
  

Put the cherries in a cocktail shaker and mash them with a muddler or the end of a wooden spoon until well crushed, about 1 minute. Add the tequila, lime juice, agave nectar, maraschino liqueur, and 8 large ice cubes. Cover the shaker and shake vigorously for 30 seconds. Immediately strain into a rocks glass filled with fresh ice. Garnish with the cherry.

Dried Cherry and Coconut Granola

Wake up to a fresh batch of cardamom-scented granola, which becomes crisp overnight in the cooling oven. It’s delicious with almonds, pistachios, and dried cherries, but you can use any nuts and dried fruit you like. Serve with yogurt or milk.

• 
  
  4 cups old-fashioned rolled oats
  
  


• 
  
  1-1/2 cups slivered almonds
  
  


• 
  
  1 cup shelled, unsalted pistachios
  
  


• 
  
  1 cup unsweetened coconut chips or unsweetened shredded coconut
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  3/4 cup pure maple syrup
  
  


• 
  
  1/2 cup olive oil
  
  


• 
  
  1/4 cup packed dark brown sugar
  
  


• 
  
  3/4 cup dried cherries, preferably unsweetened
  
  

The night before

Position a rack in the center of the oven and heat the oven to 350°F. Line a large heavy-duty rimmed baking sheet with parchment.

Combine the oats, almonds, pistachios, coconut, cinnamon, salt, and cardamom in a large bowl. Add the maple syrup, oil, and brown sugar and stir well. Spread onto the prepared sheet and bake until just starting to turn golden, about 15 minutes. Turn off the oven. Stir the granola mixture, return to the oven, and close the door. Let the granola sit in the oven for 6 to 12 hours.

In the morning

Transfer the granola to a large bowl, breaking up any large clumps. Stir in the dried cherries and serve. (Store leftovers in an airtight container for up to 1 month.)

Ricotta Blintzes with Dried Fruit Compote

This classic brunch dish consists of a creamy ricotta filling wrapped in tender crêpes and cooked in butter until golden-brown. It's topped with a sweet-tart compote of dried cherries, apricots and figs.

For the dried fruit compote:

• 
  
  4 dried figs, cut into 8 pieces
  
  


• 
  
  4 dried apricots, cut into 8 pieces
  
  


• 
  
  1 cup dried cherries
  
  


• 
  
  1/2 cup fresh orange juice
  
  


• 
  
  1/4 cup honey, preferably wild flower or orange blossom honey
  
  


• 
  
  1-1/2 tsp. red wine vinegar
  
  

For the crêpes:

• 
  
  4 large eggs
  
  


• 
  
  1 cup plain seltzer or club soda
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, melted and cooled slightly
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 oz. (1 cup) all-purpose flour
  
  

For the ricotta filling:

• 
  
  1/4 cup heavy cream
  
  


• 
  
  2 Tbs. honey, preferably wild flower or orange blossom honey
  
  


• 
  
  1 cup whole-milk ricotta
  
  


• 
  
  3 Tbs. thinly sliced fresh mint
  
  

For assembly:

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  

Make the fruit compote:

Combine the figs, apricots, cherries, orange juice, and ½ cup of water in a 1-quart saucepan. Bring to a boil over medium-high heat, then reduce the heat to maintain a simmer. Simmer until the fruit is tender, about 3 minutes. Strain the liquid from the fruit, reserving the liquid. Transfer the fruit to a medium bowl and set aside.
 

Return the liquid to the pot and add the honey and vinegar. Bring to a boil over medium-high heat, reduce the heat to maintain a simmer, and simmer uncovered until syrupy, about 4 minutes. Pour the syrup over the fruit.
 

Make the crêpes:

In a medium bowl, lightly beat the eggs. Whisk in the seltzer, milk, melted butter, sugar, and 3/8 tsp.salt. Add the flour and whisk until the batter is smooth and pourable.
 

Set a dinner plate next to the stove. Heat an 8-inch nonstick skillet over low heat. Quickly pour 2 Tbs. of the batter into the skillet, swirling and tilting the pan as you pour. Try to evenly cover the bottom of the skillet (the crêpes cook too quickly to patch any holes). When the crêpe looks cooked and smells buttery, after about 1 minute, lift one edge with a spatula or your fingers and transfer it to the dinner plate. The crêpe should be pale; there is no need to flip and cook the other side. Continue with the remaining batter, layering the crêpes on top of each other on the plate. You should have about 25 crêpes. Let the crêpes cool completely before assembling.
 

Make the ricotta filling:

In a medium bowl, whip the heavy cream by hand with a whisk or with an electric hand mixer to stiff peaks. Stir in the honey, then fold in the ricotta and the mint. Don’t overmix.
 

Assemble and cook the blintzes:

Choose the 16 best looking crêpes (save the remainder for another use). Spoon 1 Tbs. of the filling into the center of each crepe. Fold one long edge in over the filling, followed by the two short edges, and finally, the second long edge (like a burrito). Arrange the blintzes seam side down on a large plate or baking sheet.
 

Melt 2 Tbs. of the butter in a 12-inch skillet over medium heat. Arrange half of the blintzes in the skillet seam side up in a single layer and cook until light brown on the bottom, 2 minutes. Flip and continue to cook until light brown on the second side, 1 to 2 minutes more. Transfer to a paper towel lined tray. Repeat with the remaining butter and blintzes. To serve, arrange two blintzes on each of 8 plates and top with the compote.

 

Pepper-Crusted Duck Breasts with Cherry-Port Sauce

In this elegant and easy dish, a quick sauce of red wine, port, and cherries tops seared duck breasts. Serve with haricots verts blanched and sautéed in brown butter, then tossed with hazelnuts.

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  1-1/2 cups fruity red wine, such as Zinfandel, Shiraz, or Merlot
  
  


• 
  
  1 cup ruby port
  
  


• 
  
  One 1-1/4 -inch piece fresh ginger, peeled
  
  


• 
  
  1 to 2 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


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  1 tsp. cornstarch
  
  


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  2 cups fresh sweet or sour cherries, pitted and halved (about 11 oz.)
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  2 Tbs. coarsely cracked black peppercorns
  
  


• 
  
  6 small or 3 large skin-on duck breasts (about 3 lb. total)
  
  

Put the wine, port, ginger, and sugar (1 Tbs. for sweet cherries; 2 Tbs. for sour) in a medium saucepan over high heat. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes.

In a small bowl, mix the balsamic vinegar and cornstarch. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened, about 1 minute more. Discard the ginger. Reduce the heat to low, add the cherries, and simmer slowly until the cherries are warm, 1 to 2 additional minutes. Season to taste with salt and pepper. Set aside.

Put the duck breasts on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the duck generously with salt. Scatter the cracked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly.

Heat a heavy-duty 12-inch skillet over medium-high heat. Arrange the duck skin side down and cook until the skin is deep golden-brown and the fat from the skin has rendered, 6 to 8 minutes. Carefully spoon off and discard all but about 1 Tbs. of the fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of a breast reads 135°F for medium rare, 4 to 8 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.

Meanwhile, warm the sauce over very low heat. Cut each duck breast on the diagonal into 1/2-inch-thick slices and serve with the sauce.

Roasted Cherry Soup with Crushed Sugared Almonds and Mascarpone

This soup tastes as wonderful as it sounds. The flavor of the fruit is enhanced with a quick roasting and the presentation is elevated with the toasted almonds and the beautiful contrast of the mascarpone. It makes a light, easy dessert on a summer night. The recipe comes from Rachel Vaughan, a friend and talented private chef, who made the soup one night using some leftover roasted cherries, and loved the results.

For the soup

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  4 cups dark red cherries (about 2 pounds), pitted
  
  


• 
  
  5 Tbs. sugar, more or less depending on the sweetness of the cherries
  
  


• 
  
  2 tsp.olive oil
  
  


• 
  
  Salt
  
  


• 
  
  3/4 cup cold water
  
  


• 
  
  2 tsp.cornstarch
  
  


• 
  
  1/3 cup freshly squeezed orange juice
  
  


• 
  
  Grated zest of 1 lemon (about 1/2 tsp.)
  
  

For the garnish

• 
  
  1/2 cup whole almonds, roughly chopped in the food processor
  
  


• 
  
  2 tsp. butter, melted
  
  


• 
  
  1 Tbs. sugar
  
  


• 
  
  2 pinches of kosher salt, or to taste
  
  


• 
  
  4 Tbs. mascarpone cheese, room temperature
  
  


• 
  
  2 Tbs. light cream
  
  

Make the soup

Preheat the oven to 375°. Place pitted cherries on a baking sheet (read the Test Kitchen post to learn how to pit a cherry). Sprinkle with 1Tbs. of the sugar, the oil, and 1 to 2 pinches salt. Mix well and roast for about 20 minutes. Reduce the oven temperature to 250°.

In a small saucepan, over medium high heat, combine the cold water with the cornstarch and the remaining 4 Tbs. sugar. Bring to a simmer and let simmer a few minutes until slightly thickened.

Place the roasted cherries in a blender with all their juices. Add the orange juice, lemon zest, and about 2/3 of the cornstarch mixture. Blend until almost creamy, leaving a little texture. Taste, and adjust the thickness with additional water or orange juice if needed. The mixture should be a bit thinner than pancake batter. Chill until ready to serve.

Make the garnish

To prepare the almonds, place them on a sheet pan with the butter and sugar and mix well. Sprinkle with a few pinches of salt. Bake until nicely roasted and crunchy, 10 to 12 minutes. Keep a close eye on them so they don't burn.

In a small bowl, whisk together the mascarpone with light cream. Add additional cream if needed to create a thick but pourable consistency.

To serve, spoon the soup into small bowls. Add a nice swirl of the mascarpone mixture. Sprinkle with a generous topping of the crushed almonds.