Cherry season has arrived. Here are 6 recipes to make this season

By California Cherry Board

Preheat oven to 400 degrees. Grease a 12-cup muffin pan. In a large bowl, cream together the butter and sugar using a wooden spoon or an electric mixer, about 4 to 5 minutes until fluffy and light. Slowly beat in the eggs. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Add this to the egg mixture along with the milk and mix just long enough to blend the ingredients, no more than 20 seconds. Fold in the halved cherries, no more than another 10 seconds.

Let rest 10 minutes, then fill greased muffin cups to the brim with the batter. Bake until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes.

Remove and let cool 10 minutes before removing from cups.

Adapted from a California Cherry Board recipe.

Combine sugar and water in a small pot, stirring until sugar dissolves. Add 1 cup cherries, bring to a boil, then reduce heat to a simmer. Simmer 5 minutes. Turn off heat, cover, and steep for 15 minutes. Chill. (Noted: This step can be done a day ahead.)

To make the sangria, pour the wine into a glass pitcher. Strain the cherry syrup into the wine, pressing on the solids to release any cherry juice.

Squeeze the juice of 1 orange and 1 lime and add to the wine. Slice the remaining fruit into rounds or wedges (for garnish), and add half to the wine along with half the fresh cherries.

Add ice and mineral water, to taste. Pour the sangria over glasses of ice, top each glass with a little more mineral water if desired; garnish with sliced fruit, cherries, and mint sprigs.

By California Cherry Board. Tip: to add color, use 2 cups each California Bing or Tulare, or Brooks, and Rainier cherries.

Combine cherries and 1 cup lemonade concentrate in food processor and process until smooth. Set aside.

Pour mixture into ice pop molds, alternating with spoonfuls of yogurt. Using a wooden skewer or thin knife, gently mix layers to create a swirl effect.

(If using Rainier cherries, blend 2 cups of each cherry variety with 1⁄2 cup lemonade concentrate and alternate layers with both kinds of cherries and yogurt.)

Freeze molds until firm. Unmold by briefly dipping in warm water to loosen pop.

By Celeste Alexander, littleplatesworld.com. Recipe can be enhanced by adding nuts, oats or even dark chocolate chips – get creative!

Preheat oven to 350 degrees.

Toss filling ingredients in a 9-inch pan until berries and cherries are coated and distribute evenly. In a medium bowl stir together flour, sugar, baking powder and salt. In a separate small bowl, whisk the milk and egg until well blended, add to dry mixture and combine with a fork.

Spoon the batter over berries as evenly as possible and drizzle melted butter over the top.

Bake for 45 to 50 minutes or until desired color is achieved, test with toothpick.

By Kindra Franzen, bonappetitpaleo.com: So, you’re probably thinking Cla-what?!

“Clafoutis (French pronunciation: [klafuti]; sometimes spelled clafouti, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.”

Preheat oven to 350 degrees.

Generously grease fluted pie pan. Layer cherries in bottom of pan.

In a large mixing bowl, combine remaining ingredients, minus the topping ingredients. Pour batter evenly oven cherries. Sprinkle with cinnamon and sugar topping.

Bake 30-35 minutes, or until puffy and golden brown.

*Sub with cassava flour for grain- and gluten-free option.

By Gianna Dinuzzo, giannamary.com

Line a pie pan with parchment paper.

For the crust, add dates and walnuts into a food processor, then pulse to obtain a sticky consistency. Spread the walnut-date mixture into the pan firmly and evenly.

Drain the cashews, then add them into a high-speed blender with the lemon juice, almond milk, and agave and blend until smooth and creamy. Spread the cashew mixture evenly over the crust.

Then put the cherries, vanilla, cinnamon, and a drizzle of agave in food processor and pulse to a purée.

Top the cheesecake with the cherry purée. Cover and freeze for at least 2-3 hours.

Before serving, let it thaw for about 10 minutes, or until it can be easily sliced.