17 Delicious Cherry Plum Recipes Amazing

Cherry plums are the unsung heroes of the fruit world, offering a perfect blend of sweetness and tartness that can transform any dish. Whether you’re looking to whip up a quick dessert, a refreshing drink, or a savory sauce, these 17 delicious cherry plum recipes are sure to inspire your next culinary adventure. Dive in and discover how these little gems can bring big flavors to your table!

Cherry Plum Jam

Nothing beats the sweet-tart flavor of homemade cherry plum jam on a warm slice of toast. This recipe is straightforward, yielding a jam that’s both vibrant and packed with fruit.

Ingredients

• 2 lbs ripe cherry plums, pitted and halved
• 1 cup granulated sugar, for a balanced sweetness
• 1 tbsp fresh lemon juice, to brighten the flavors
• 1/2 tsp pure vanilla extract, for depth

Instructions

1. Combine pitted cherry plums, sugar, and lemon juice in a large, heavy-bottomed pot.
2. Let the mixture sit for 30 minutes to macerate, drawing out the juices.
3. Place the pot over medium heat, stirring occasionally until the sugar dissolves completely.
4. Increase the heat to medium-high, bringing the mixture to a boil. Stir frequently to prevent sticking.
5. Once boiling, reduce the heat to maintain a simmer. Cook for 20-25 minutes, until the jam thickens and reaches 220°F on a candy thermometer.
6. Remove from heat. Stir in vanilla extract for an aromatic finish.
7. Skim off any foam from the surface with a spoon for a clearer jam.
8. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Seal tightly.

Cherry plum jam boasts a luscious texture with a perfect balance of sweetness and acidity. Try it swirled into yogurt or as a glaze for roasted meats.

Cherry Plum Cobbler

Perfect for summer, this Cherry Plum Cobbler combines juicy fruits with a buttery topping. It’s a simple dessert that delivers big flavors.

Ingredients

• 2 cups ripe cherries, pitted and halved
• 2 cups ripe plums, pitted and sliced
• 1 cup granulated sugar, divided
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup whole milk
• 1 large egg, farm-fresh

Instructions

1. Preheat oven to 375°F. Grease a 9-inch baking dish.
2. In a large bowl, mix cherries, plums, 1/2 cup sugar, lemon juice, and vanilla. Let sit for 10 minutes.
3. In another bowl, whisk flour, remaining sugar, baking powder, and salt.
4. Cut in butter until mixture resembles coarse crumbs. Tip: Use your fingers for better control.
5. Whisk milk and egg in a small bowl. Stir into flour mixture until just combined.
6. Spread fruit mixture in the prepared dish. Drop spoonfuls of dough over fruit.
7. Bake for 35-40 minutes, until topping is golden and fruit bubbles. Tip: Place a baking sheet underneath to catch spills.
8. Cool for 10 minutes before serving. Tip: Serve warm for the best texture.

Warm from the oven, the cobbler boasts a crisp top with a gooey fruit center. Pair it with vanilla ice cream for a classic touch or enjoy it as is for a lighter treat.

Cherry Plum Smoothie

Fresh cherries and plums blend into a vibrant smoothie that’s both refreshing and nutrient-packed.

Ingredients

• 1 cup ripe, juicy cherries, pitted
• 1 medium ripe plum, pitted and chopped
• 1/2 cup creamy Greek yogurt
• 1/2 cup cold almond milk
• 1 tbsp golden honey
• 1/2 tsp pure vanilla extract
• 1 cup ice cubes

Instructions

1. Add the pitted cherries and chopped plum to the blender.
2. Pour in the Greek yogurt and almond milk.
3. Drizzle the honey and add the vanilla extract.
4. Blend on high speed for 30 seconds until smooth. Tip: For a thicker smoothie, add more ice.
5. Add the ice cubes and blend again for 20 seconds until creamy. Tip: If the smoothie is too thick, add a splash more almond milk.
6. Pour into a chilled glass immediately. Tip: Garnish with a cherry on top for a photogenic finish.

Bright and velvety, this smoothie strikes a perfect balance between sweet and tart. Serve it in a mason jar with a striped straw for a playful twist.

Cherry Plum Tart

Now is the perfect time to bake a Cherry Plum Tart, combining summer’s juiciest fruits with a buttery crust for a dessert that’s both vibrant and comforting.

Ingredients

– 1 1/4 cups all-purpose flour, sifted for lightness
– 1/2 cup unsalted butter, cold and cubed
– 2 tbsp granulated sugar, for a subtle sweetness
– 1/4 tsp fine sea salt, to enhance flavors
– 3-4 tbsp ice water, to bind the dough
– 1 lb ripe cherry plums, pitted and halved
– 1/4 cup brown sugar, packed for depth
– 1 tsp vanilla extract, pure for aroma
– 1 egg, beaten for a golden glaze

Instructions

1. Preheat oven to 375°F (190°C) to ensure even baking.
2. In a large bowl, mix flour, butter, granulated sugar, and salt until crumbs form. Tip: Use your fingertips for a lighter touch.
3. Gradually add ice water, 1 tbsp at a time, until dough comes together. Do not overwork.
4. Roll dough into a 12-inch circle on a floured surface, then transfer to a 9-inch tart pan. Trim edges.
5. Arrange cherry plum halves cut side up in the crust, sprinkle with brown sugar and drizzle vanilla.
6. Fold edges over the fruit, brush with beaten egg for shine. Tip: Chill tart for 15 minutes before baking to prevent shrinkage.
7. Bake for 35-40 minutes until crust is golden and fruit bubbles. Tip: Rotate pan halfway for even color.
You’ll love the contrast of the flaky crust against the soft, caramelized fruit. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Cherry Plum Sauce for Pork

Brighten up your pork dishes with this effortlessly elegant cherry plum sauce. Bold flavors meet simplicity in this quick-to-make condiment.

Ingredients

• 1 cup ripe, juicy cherries, pitted
• 1 cup firm, tart plums, pitted and chopped
• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp finely grated fresh ginger
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Combine cherries, plums, maple syrup, and apple cider vinegar in a medium saucepan over medium heat.
2. Bring to a simmer, stirring occasionally, then reduce heat to low. Cook for 15 minutes until fruits soften.
3. Add grated ginger, sea salt, and black pepper. Stir well to incorporate.
4. Use a potato masher to gently crush the fruits, leaving some chunks for texture. Cook for another 5 minutes.
5. Remove from heat and let cool slightly. The sauce will thicken as it cools.

Makes about 1.5 cups of sauce. The texture is luxuriously thick with bursts of fruit. Perfect for glazing grilled pork chops or as a dipping sauce for pork tenderloin slices.

Cherry Plum Chutney

Fruit-forward and tangy, this Cherry Plum Chutney balances sweet and spicy flavors perfectly. Ideal for pairing with cheeses or grilled meats, it’s a versatile condiment that elevates any meal.

Ingredients

– 2 cups ripe, pitted cherries, halved
– 1 cup diced red plums, skin on for color
– 1/2 cup finely chopped red onion
– 1/4 cup packed dark brown sugar, for depth
– 1/4 cup apple cider vinegar, for acidity
– 1 tbsp freshly grated ginger, for warmth
– 1/2 tsp crushed red pepper flakes, for heat
– 1/2 tsp kosher salt, to enhance flavors

Instructions

1. Combine cherries, plums, red onion, brown sugar, apple cider vinegar, ginger, red pepper flakes, and salt in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Reduce heat to low and simmer for 25 minutes, stirring every 5 minutes to prevent sticking. Tip: The chutney should thicken slightly but still be juicy.
4. Remove from heat and let cool for 10 minutes. Tip: The flavors will continue to meld as it cools.
5. Transfer to a clean jar or bowl. Tip: For best results, refrigerate overnight before serving to allow the flavors to deepen.
Unapologetically bold, this chutney boasts a chunky texture with a glossy finish. Serve it alongside sharp cheddar on crackers or as a glaze for pork chops to impress.

Cherry Plum Sorbet

Unbelievably refreshing, this Cherry Plum Sorbet is your go-to summer dessert. It’s simple, vibrant, and bursting with fruit flavors.

Ingredients

– 2 cups ripe, juicy cherries, pitted
– 1 cup sweet, tart plums, pitted and chopped
– 1/2 cup granulated sugar, fine texture
– 1/4 cup cold water, filtered
– 1 tbsp freshly squeezed lemon juice, bright and tangy

Instructions

1. Combine 1/2 cup granulated sugar and 1/4 cup cold water in a small saucepan over medium heat. Stir until sugar dissolves completely, about 3 minutes. Let cool.
2. Puree 2 cups pitted cherries and 1 cup chopped plums in a blender until smooth. Strain through a fine-mesh sieve to remove any pulp.
3. Mix the fruit puree with the cooled sugar syrup and 1 tbsp lemon juice in a large bowl. Taste and adjust sweetness if necessary.
4. Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions, about 25 minutes, until it reaches a soft-serve consistency.
5. Transfer the sorbet to a freezer-safe container. Freeze for at least 4 hours, until firm.
6. Scoop the sorbet into bowls or cones. Serve immediately for the best texture.
Smooth and velvety, this sorbet melts delightfully on the tongue. The cherry and plum flavors shine through, making it a perfect palate cleanser or a light dessert. Try garnishing with fresh mint leaves for an extra pop of color and freshness.

Cherry Plum Salad with Feta

Ripe cherries and plums bring a juicy sweetness to this vibrant salad, balanced by creamy feta and a zesty dressing.

Ingredients

• 2 cups ripe cherries, pitted and halved
• 2 cups firm plums, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. In a large bowl, combine the cherries and plums.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, black pepper, and sea salt until emulsified.
3. Pour the dressing over the fruit and gently toss to coat. Tip: Let the salad sit for 10 minutes to allow the flavors to meld.
4. Sprinkle the crumbled feta over the top just before serving. Tip: For a more intense flavor, use aged feta.
5. Serve immediately. Tip: Pair with grilled chicken for a complete meal.

Kaleidoscope of flavors and textures makes this salad a standout. The creamy feta contrasts beautifully with the crisp fruit. Try serving it on a bed of arugula for an extra peppery bite.

Cherry Plum Bread

Now is the perfect time to bake something sweet and seasonal. Cherry Plum Bread combines juicy fruits with a tender crumb for a delightful treat.

Ingredients

• 1 cup ripe cherry plums, pitted and chopped
• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar, fine
• 1/4 cup unsalted butter, softened
• 2 large eggs, farm-fresh
• 1/2 cup whole milk, creamy
• 1 tsp pure vanilla extract, aromatic
• 1 1/2 tsp baking powder, aluminum-free
• 1/4 tsp salt, fine sea

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan with butter.
2. In a large bowl, cream together softened butter and fine granulated sugar until light and fluffy.
3. Beat in farm-fresh eggs one at a time, then stir in aromatic pure vanilla extract.
4. Alternately add sifted all-purpose flour and creamy whole milk to the mixture, starting and ending with flour.
5. Fold in pitted and chopped ripe cherry plums gently to avoid crushing.
6. Pour batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

This bread boasts a moist texture with bursts of sweet-tart cherry plums. Try it toasted with a smear of cream cheese for an extra indulgent breakfast.

Cherry Plum Muffins

Ready to bake something that blends sweet and tart in every bite? These cherry plum muffins are your next kitchen project.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar, fine
• 1/4 cup brown sugar, packed
• 1 tsp baking powder, aluminum-free
• 1/2 tsp baking soda
• 1/4 tsp salt, sea
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs, farm-fresh
• 1/2 cup buttermilk, full-fat
• 1 tsp vanilla extract, pure
• 1 cup cherries, pitted and halved
• 1 cup plums, pitted and diced

Instructions

1. Preheat oven to 375°F. Line a muffin tin with paper liners.
2. In a large bowl, whisk together sifted flour, granulated sugar, brown sugar, baking powder, baking soda, and sea salt.
3. In another bowl, mix melted butter, eggs, buttermilk, and vanilla extract until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Tip: Overmixing leads to tough muffins.
5. Gently fold in cherries and plums. Tip: Dust fruit with flour to prevent sinking.
6. Divide batter evenly among muffin cups, filling each 3/4 full.
7. Bake for 20-22 minutes, or until a toothpick comes out clean. Tip: Rotate pan halfway for even baking.
8. Cool in pan for 5 minutes, then transfer to a wire rack.

Enjoy these muffins warm for a gooey center or cooled for a firmer texture. Perfect with a dollop of clotted cream or a drizzle of honey.

Cherry Plum Ice Cream

Overripe cherries and plums bring a deep, fruity sweetness to this no-churn ice cream. Their natural sugars mean less added sugar is needed, making it a guilt-free indulgence.

Ingredients

– 2 cups heavy cream, cold and whipped to stiff peaks
– 1 cup sweetened condensed milk, rich and velvety
– 1 cup cherry plum puree, made from ripe, pitted fruits
– 1 tsp vanilla extract, pure and aromatic
– 1/4 tsp salt, fine and to enhance flavors

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Tip: Ensure the bowl and whisk are chilled for best results.
2. Gently fold in the sweetened condensed milk until fully incorporated. Tip: Fold slowly to keep the mixture light and airy.
3. Add the cherry plum puree, vanilla extract, and salt to the mixture. Fold until evenly distributed. Tip: For a smoother texture, strain the puree before adding.
4. Pour the mixture into a loaf pan or airtight container. Smooth the top with a spatula.
5. Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, or until firm.
Yielding a creamy texture with bursts of fruity flavor, this ice cream pairs wonderfully with a drizzle of honey or a sprinkle of crushed nuts for added crunch.

Cherry Plum Compote

Overripe cherries and plums make the best compote, bursting with natural sweetness and a hint of tartness. This Cherry Plum Compote is a versatile condiment that elevates breakfasts and desserts alike.

Ingredients

• 2 cups ripe cherries, pitted and halved
• 2 cups ripe plums, pitted and diced
• 1/2 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1/2 tsp pure vanilla extract
• 1/4 cup water

Instructions

1. Combine cherries, plums, sugar, lemon juice, vanilla extract, and water in a medium saucepan over medium heat.
2. Stir gently until the sugar dissolves, about 2 minutes.
3. Reduce heat to low and simmer, stirring occasionally, until the fruit breaks down and the mixture thickens, about 20 minutes. Tip: For a smoother compote, mash the fruit with a spoon during cooking.
4. Remove from heat and let cool slightly. The compote will continue to thicken as it cools. Tip: For a chunkier texture, leave some fruit pieces intact.
5. Transfer to a jar or container and refrigerate until ready to use. Tip: The compote can be stored in the refrigerator for up to 2 weeks.

Just like that, you have a luscious Cherry Plum Compote with a perfect balance of sweet and tart. Serve it over yogurt, pancakes, or as a filling for pastries to add a burst of fruit flavor.

Cherry Plum Pie

Just when summer fruits peak, this cherry plum pie captures their vibrant flavors in a buttery crust. Juicy cherries and ripe plums create a perfect balance of tart and sweet.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1/2 tsp fine sea salt
• 1 1/2 cups pitted cherries, halved
• 1 1/2 cups sliced plums, skin on
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 egg, beaten for glaze

Instructions

1. Preheat oven to 375°F. Chill a 9-inch pie dish.
2. Mix flour and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough just comes together. Tip: Handle dough minimally to keep it flaky.
4. Divide dough in half. Roll out one half on a floured surface to fit the pie dish. Trim edges.
5. Combine cherries, plums, sugar, cornstarch, and vanilla in a bowl. Let sit for 10 minutes.
6. Pour filling into crust. Roll out remaining dough for the top. Cut slits for steam.
7. Cover pie with top crust. Seal edges. Brush with beaten egg.
8. Bake for 45-50 minutes until crust is golden and filling bubbles. Tip: Place a baking sheet underneath to catch drips.
9. Cool on a wire rack for at least 2 hours before slicing. Tip: This sets the filling for clean cuts.

Serve this pie warm with a scoop of vanilla ice cream. The crust shatters delicately, revealing a jammy, fruit-packed interior. A drizzle of caramel enhances its natural sweetness.

Cherry Plum Vodka Infusion

Zesty and vibrant, this Cherry Plum Vodka Infusion is a summer staple. Perfect for sipping or gifting, it’s effortlessly elegant.

Ingredients

• 2 cups ripe, juicy cherries, pitted
• 2 cups firm, sweet plums, sliced
• 1 bottle (750ml) high-quality vodka
• 1 cup granulated sugar, for a subtle sweetness
• 1 cinnamon stick, for a warm spice note

Instructions

1. Wash and dry the cherries and plums thoroughly to ensure cleanliness.
2. Pit the cherries and slice the plums into thin wedges, removing the pits.
3. In a large, clean mason jar, layer the cherries, plums, and sugar alternately.
4. Pour the vodka over the fruit until fully submerged, leaving a small space at the top.
5. Add the cinnamon stick to the jar for an aromatic touch.
6. Seal the jar tightly and store in a cool, dark place for 2 weeks, shaking gently every other day to dissolve the sugar.
7. After 2 weeks, strain the infusion through a fine-mesh sieve into a clean bottle, pressing lightly on the fruit to extract all flavors.
8. Discard the fruit and cinnamon stick, then seal the bottle and let it rest for another 3 days before serving for optimal taste.

Lusciously smooth with a fruity punch, this infusion shines over ice or mixed into cocktails. The cinnamon adds a surprising depth, making it a versatile base for creative drinks.

Cherry Plum BBQ Sauce

Kickstart your BBQ game with this Cherry Plum BBQ Sauce, blending sweet and tangy flavors for a unforgettable glaze. Perfect for ribs, chicken, or grilled veggies, it’s a summer staple.

Ingredients

– 2 cups ripe cherry plums, pitted and chopped
– 1/2 cup dark brown sugar, packed
– 1/4 cup apple cider vinegar, with a sharp tang
– 1/4 cup ketchup, rich and tomatoey
– 2 tbsp Worcestershire sauce, deeply umami
– 1 tbsp smoked paprika, for a warm depth
– 1 tsp garlic powder, finely ground
– 1/2 tsp cayenne pepper, for a subtle heat
– 1/2 tsp sea salt, coarse and mineral-rich

Instructions

1. Combine cherry plums, brown sugar, and apple cider vinegar in a medium saucepan over medium heat. Stir until sugar dissolves.
2. Add ketchup, Worcestershire sauce, smoked paprika, garlic powder, cayenne pepper, and sea salt. Stir to blend.
3. Bring mixture to a simmer, then reduce heat to low. Cook uncovered for 25 minutes, stirring occasionally to prevent sticking.
4. Remove from heat and let cool slightly. Transfer to a blender and puree until smooth.
5. Strain through a fine-mesh sieve back into the saucepan to remove any skins or lumps.
6. Simmer over low heat for an additional 10 minutes to thicken slightly. Cool before using.

Tip: For a smoother sauce, peel the plums before chopping. Tip: Adjust cayenne to control heat level. Tip: Store in an airtight container in the fridge for up to 2 weeks.

Juicy and vibrant, this sauce clings beautifully to meats with a glossy finish. Try it as a dipping sauce for crispy sweet potato fries or brushed over grilled peaches for a dessert twist.

Cherry Plum and Almond Cake

This cherry plum and almond cake is a summer delight. Tender fruit and nutty flavors make it irresistible.

Ingredients

– 1 cup all-purpose flour, sifted – 1/2 cup almond flour, finely ground – 1/2 cup unsalted butter, room temperature – 3/4 cup granulated sugar – 2 large eggs, farm-fresh – 1 tsp pure vanilla extract – 1/2 tsp baking powder – 1/4 tsp salt – 1 cup ripe cherry plums, pitted and halved – 1/4 cup sliced almonds – Powdered sugar, for dusting

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan. 2. In a bowl, whisk together sifted all-purpose flour, almond flour, baking powder, and salt. 3. In another bowl, cream butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for even mixing. 4. Beat in eggs one at a time, then stir in vanilla extract. 5. Gradually fold dry ingredients into wet ingredients until just combined. Tip: Overmixing can lead to a dense cake. 6. Pour batter into prepared pan. Arrange cherry plum halves cut side up on top. 7. Sprinkle sliced almonds over the plums. Tip: Almonds add a crunchy texture. 8. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. 9. Cool in pan for 10 minutes, then transfer to a wire rack. 10. Dust with powdered sugar before serving. Zesty cherry plums and toasted almonds create a moist, flavorful cake. Serve warm with a dollop of whipped cream for extra indulgence.

Cherry Plum Fruit Leather

A delightful way to preserve summer’s bounty, cherry plum fruit leather is a chewy, sweet snack. It’s simple to make and packed with natural fruit flavors.

Ingredients

• 2 cups ripe cherry plums, pitted and chopped
• 1/4 cup granulated sugar
• 1 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 170°F and line a baking sheet with parchment paper.
2. In a blender, puree the cherry plums until smooth. Tip: For a smoother leather, strain the puree to remove any skins.
3. Mix the puree with sugar and lemon juice in a saucepan over medium heat. Cook for 10 minutes, stirring constantly, until the sugar dissolves and the mixture thickens slightly.
4. Spread the mixture evenly on the prepared baking sheet, aiming for a 1/8-inch thickness. Tip: Use a spatula to smooth the surface for even drying.
5. Bake for 4-6 hours, or until the leather is dry to the touch but still slightly tacky. Tip: Check doneness by pressing lightly in the center; it should not leave an indent.
6. Cool completely on the baking sheet, then peel off the parchment and cut into strips.

Hearty and flavorful, this fruit leather has a vibrant tanginess balanced by sweetness. Roll up strips for a portable snack or layer between wax paper for storage.

Conclusion

How delightful it is to explore the versatility of cherry plums through these 17 scrumptious recipes! Whether you’re baking, blending, or simply savoring, there’s something here for every home cook to love. We’d be thrilled if you tried these recipes, shared your favorites in the comments, and pinned this article to spread the cherry plum joy on Pinterest. Happy cooking!