Cherry

Panna cotta is an Italian custard dessert. It's similar to pudding but is thickened with gelatin instead of egg yolks. This version is a velvety almond custard topped with fresh cherries and a candied almond garnish.

With its mischievous cherry-stem fuse and sleek chocolate shell, this ice cream bombe should definitely get the fireworks started at your Fourth of July cookout. Cut into the bombe and you'll see cherry ice cream dotted with crisp chocolate wafer cookies and toasty walnuts. Look even further and you'll find the gunpowder—er, a center of chocolate ice cream.

These tart pastries are best straight out of the oven, but if you have any left over (or if you make extra), they're nice for breakfast, too.

Eben Freeman, bartender of Tailor restaurant in New York City, created this Champagne cocktail. As you add the sparkling wine, note how the drink changes color from green to pink. Freeman uses frozen cherries to make a cherry purée, but you can also use all-fruit spread.

Topped with yogurt, these waffles make a great, filling breakfast; with whipped cream, they're perfect for dessert.

The chutney is macerated in vinegar and sugar, creating a syrupy sauce that also softens the fruit.

The decadent chocolate-dipped ice cream cones are easy—and a lot offun—to make at home.

Serve a platter of cookies alongside the pears and ice cream. The night before you make the cookies, place the dried cherries in a small bowl of crème de cassis. The soaking will infuse the fruit with the flavor of the black-currant liqueur.

Frozen puff pastry helps these come together easily, and the tart goat cheese cream balances their richness. If you can't find sour cherries, double the amount of sweet ones and up the lemon juice to 1 1/2 tablespoons.

Almond extract deepens the flavor of fresh cherries in this summertime treat.

In this modern take on cobbler, the biscuits are baked separately rather than on top of the filling. You can also serve this shortcake-style by splitting the biscuits and topping them with the filling and a generous dollop of crème fraîche.

Egg whites give these pancakes their light texture. Ricotta cheese adds rich flavor. And the finishing touch? A delicious cherry sauce, which would also be great on waffles or vanilla ice cream.

The combination of cherry juice and fresh cherries gives the sauce its depth.

Warm goat cheese rounds are a lovely contrast to the cool salad. Halved cherries add a fresh, sweet flavor.

Sour cherries have a short season. If you can't find fresh ones, use quick-frozen or canned sour cherries.

This gently sweet ricotta tart provides a creamy base to a rich compote of dried fruit, which includes figs, sour cherries, and apricots (we much prefer the tangy California kind over Turkish). It's much lighter than a cheesecake, but it hits all the right spots. The Miraglia family likes the tart chilled, but we also loved it at room temperature.