Two Summer Recipes: Our Cherry Amour

Inside the Ingredients

By Nora Rae Pearl | July 5, 2025

Nothing says love quite like northern Michigan’s summer cherries. They’ll soon be available on every corner, but only in the month of July, so we savor this sweet season.

To go U-pick, take a drive north of Traverse City into Williamsburg, where Rennie Orchards has options for both sweet and sour. (Their Jubileum Cherries are a special treat you won’t want to miss!) Just up the road is Farmer White’s, with quarts already picked and packed for you, along with freshly baked double cherry pies awaiting inside.

Be sure to buy enough sweet cherries to A) snack on for the drive home, B) include in your morning smoothie, and C) make these new cherry favorites. Impress yourself (and friends!) with a French classic dessert, Cherry Clafoutis, and cool off during a heat wave with Chocolate Covered Creamy Cherry Pops.

Sweet Cherry Clafoutis

An elegant French crustless tart with a northern Michigan touch. (Pronounced KLAH-FOO-TEE if anyone asks.)

Ingredients
1/2 cup flour
1/2 cup sugar
1/4 cup almond flour
1/2 teaspoon salt
4 large eggs
1 1/2 cups heavy cream
1 teaspoon vanilla extract
Zest of 1 lemon
1 pound sweet cherries, pitted
Powdered sugar, to serve
Lemon juice, to serve

To make the clafoutis: In a blender or food processor, combine the flour, sugar, almond flour, and salt. Pulse to combine. Add the eggs, cream, vanilla, and lemon zest. Blend until smooth. Refrigerate at least 30 minutes, or overnight.

Preheat the oven to 350 degrees when ready to bake. Arrange the cherries in an 8-inch cast iron skillet. Give the batter a stir, then carefully pour over the fruit. Bake for 60-65 minutes until puffed and golden. Allow to cool at least 30 minutes before serving—the flavors will taste better at room temperature. Serve with a dusting of powdered sugar and a touch of lemon juice. Whipped cream is also welcome.

Chocolate Covered Cherry Pops

What better way to end the day than with a creamy and sweet cherry popsicle?

Ingredients
1 1/4 pounds pitted sweet cherries, frozen and thawed
3 tablespoons sugar
4 tablespoons lemon juice
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 14 oz. can sweetened condensed milk
1 cup semisweet chocolate chips
2 tablespoons coconut oil

To make the pops: Combine the frozen cherries and their juice with the sugar and lemon juice in a small pot. Cook over medium heat until juices begin to release and the mixture is bubbly. Increase heat to medium-high, cook until the liquid has reduced by half and appears syrupy, around four to seven minutes. The cherries will be slightly broken down. Take off the heat. Stir in the almond and vanilla extract. Puree until mostly smooth with some chunks remaining. Chill until cold.

In a large bowl, whip the cream to stiff peaks. Add the sweetened condensed milk and mix in gently. Fold in the chilled cherry mixture. Divide into popsicle molds. Freeze until firm. To make ice cream instead of popsicles, pour the mixture into a freezer safe container (a lined bread pan works very well).

Microwave the chocolate and coconut oil together in 30 second intervals, stirring between each, until the chocolate is melted. Allow to sit for 20 minutes, then dip each pop. The shell will harden quickly. Keep frozen until ready to eat.