In a large frying pan or saucepan reduce a tin of cherries in syrup for 5-10 minutes on a low heat with a pinch of cayenne, smoked paprika and seasoning. This makes a rich and fruity glaze for duck breasts.
Soak cherries overnight in dark rum or Marsala. Spread slices of shop-bought chocolate cake or chocolate muffins with cherry jam and place in serving dishes. Pour over the boozy cherries and finish with custard and whipped cream for an easy trifle.
Make a cherry clafoutis using a basic pancake mix. Grease shallow baking dish with butter, sprinkle with caster sugar then pour the drained cherries into the dish. Pour over the batter and bake for about 30 minutes until puffy and golden.
Cherries add a delicious sweetness to the classic Italian pudding, Affogato which literally means ‘drowned’. Crumble Amaretti or shortbread biscuits into the bottom of a glass, add a spoonful of cherries, top with a scoop of vanilla ice cream and pour over a shot of hot espresso coffee. Finish with some finely grated dark chocolate.