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magazine 2009 11 dried cherry and pecan fougasse
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Don’t feel like making your own maraschino? Luxardo brand, made with Marasca sour cherries, is our jarred go-to. (Skip those gross neon-red ones.)
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Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
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Bake something unforgettable this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.
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These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts.
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Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.
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Like puff-pastry turnovers, pork with cherry agrodolce, and sour cherry cheesecake.
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You'll fall in love with this light dessert once you finally buy a cherry pitter (worth it).
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You’ll find a jammy swirl of sweet-tart cherries in this plush, buttery crumb cake topped with crispy, spiced streusel-y bits.
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This pecan fudge recipe is similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.
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Skip the scones and biscuits for brunch; serve this sweet and beautiful take on focaccia instead.
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Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.
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Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.
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Paired with a glass of amaro, this rich yet bright tart is the ultimate end to any meal.
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Grab a party hat; these cherries are having a jubilee.
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