17 Delicious Rainier Cherry Recipes Perfect for Summer

As summer’s golden sun ripens the orchards, there’s no better time to celebrate the glorious Rainier cherry. These sweet, golden gems with their rosy blush are perfect for everything from refreshing desserts to savory dishes that’ll wow at any barbecue. We’ve gathered 17 irresistible recipes that showcase their unique flavor—get ready to make this your most delicious summer yet!

Rainier Cherry Clafoutis

Jazz up your dessert game with this French classic that’s easier than pie. Rainier cherries bring sweet-tart magic to this custardy bake that’s ready in under an hour. Your oven is about to become your new best friend.

Ingredients

– A couple cups of fresh Rainier cherries, pitted
– About ¾ cup of all-purpose flour
– A generous ½ cup of granulated sugar
– 3 large eggs at room temp
– 1 cup of whole milk
– A splash of vanilla extract
– A pinch of fine sea salt
– 2 tablespoons of melted unsalted butter
– Extra butter for greasing
– Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F.
2. Generously butter a 9-inch pie dish or cast-iron skillet.
3. Pit your Rainier cherries and scatter them evenly across the bottom of the buttered dish.
4. In a medium bowl, whisk together the all-purpose flour, granulated sugar, and fine sea salt until well combined.
5. Crack in the 3 eggs and whisk vigorously until the batter is smooth with no flour lumps.
6. Pour in the whole milk while continuously whisking to prevent clumping.
7. Add the vanilla extract and melted unsalted butter, whisking until the batter is completely smooth and shiny.
8. Carefully pour the batter over the arranged Rainier cherries in the prepared dish.
9. Bake at 350°F for 35-40 minutes until the edges are golden brown and the center is set but still has a slight jiggle.
10. Remove from oven and let cool for 15 minutes on a wire rack before slicing.
11. Dust generously with powdered sugar right before serving.
Perfect warm or at room temperature, this clafoutis delivers creamy custard pockets around juicy cherries that burst with flavor. Serve it straight from the skillet for rustic charm, or dollop with whipped cream for extra indulgence.

Rainier Cherry and Almond Tart

Dazzling Rainier cherries shine in this elegant almond tart. Their golden blush pairs beautifully with nutty frangipane filling. This dessert comes together with surprisingly simple techniques.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup granulated sugar
– ½ cup unsalted butter, cold and cubed
– 1 large egg
– 2 cups Rainier cherries, pitted
– 1 cup almond flour
– ¼ cup sliced almonds
– 1 tsp almond extract
– ¼ tsp salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch tart pan.
2. Combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ tsp salt in a food processor.
3. Add ½ cup cold cubed butter and pulse until mixture resembles coarse crumbs.
4. Add 1 large egg and pulse just until dough comes together.
5. Press dough evenly into the prepared tart pan and up the sides.
6. Chill the crust in the refrigerator for 20 minutes to prevent shrinking.
7. Meanwhile, whisk together 1 cup almond flour, remaining ¼ cup granulated sugar, and 1 tsp almond extract.
8. Spread the almond mixture evenly over the chilled crust.
9. Arrange 2 cups pitted Rainier cherries in a single layer over the almond filling.
10. Sprinkle ¼ cup sliced almonds evenly over the cherries.
11. Bake at 375°F for 35-40 minutes until the crust is golden and filling is set.
12. Cool the tart completely in the pan on a wire rack before slicing.
Vibrant Rainier cherries burst with juicy sweetness against the rich almond frangipane. The buttery crust provides a crisp contrast to the tender filling. Serve warm with vanilla ice cream or chilled with a dusting of powdered sugar for contrasting temperatures.

Grilled Rainier Cherry and Chicken Salad

Now, let’s create a sophisticated grilled salad that balances sweet and savory flavors perfectly. This recipe transforms simple ingredients into an elegant warm salad through careful technique and timing. You’ll learn how to achieve beautiful grill marks while maintaining juicy tenderness in both the chicken and cherries.

Ingredients

– 2 boneless, skinless chicken breasts (6 oz each), pounded to ½-inch thickness
– 1 lb fresh Rainier cherries, pitted and halved
– 3 tbsp extra virgin olive oil, divided
– 1 tsp Diamond Crystal kosher salt
– ½ tsp freshly cracked black pepper
– 1 tbsp aged balsamic vinegar
– 1 tsp Dijon mustard
– 4 cups baby arugula
– ¼ cup toasted pine nuts
– 2 oz crumbled goat cheese

Instructions

1. Preheat your gas grill to 425°F, creating two heat zones: direct high heat and indirect medium heat.
2. Pat the chicken breasts completely dry with paper towels, then brush both sides with 1 tablespoon olive oil.
3. Season the chicken evenly with kosher salt and freshly cracked black pepper on all surfaces.
4. Place the chicken on the direct heat zone of the grill and cook for 4 minutes without moving to develop deep grill marks.
5. Flip the chicken using tongs and grill for another 3 minutes on the second side.
6. Move the chicken to the indirect heat zone and continue cooking until the internal temperature reaches 165°F, about 6-8 minutes.
7. While the chicken rests, toss the halved Rainier cherries with 1 tablespoon olive oil in a grill basket.
8. Grill the cherries over direct heat for 90 seconds, just until they develop slight char marks but maintain their structure.
9. Whisk together the remaining 1 tablespoon olive oil, aged balsamic vinegar, and Dijon mustard in a large bowl to create an emulsion.
10. Add the baby arugula to the dressing and toss gently until every leaf is lightly coated.
11. Slice the rested chicken against the grain into ¼-inch thick pieces.
12. Arrange the dressed arugula on serving plates, then top with grilled chicken slices and charred cherries.
13. Finish each plate with a sprinkling of toasted pine nuts and crumbled goat cheese.

Just notice how the warm grilled elements wilt the arugula slightly while the cool cheese provides contrast. The sweet cherries create juicy bursts against the savory chicken, and the pine nuts add essential crunch. For an elegant presentation, serve this salad on chilled plates to maintain the temperature contrast between components.

Rainier Cherry Vanilla Jam

Jar this golden goodness before cherry season slips away! Rainier cherries bring sunset hues and honeyed sweetness that vanilla amplifies perfectly. Skip the store-bought stuff—this homemade jam tastes like summer captured.

Ingredients

• 2 pounds fresh Rainier cherries, pitted (their golden blush makes the prettiest jam)
• 1 ½ cups granulated sugar (I use organic cane sugar for subtle molasses notes)
• ¼ cup fresh lemon juice (bottled lacks brightness—trust me)
• 1 vanilla bean, split and scraped (save the pod for vanilla sugar later)
• 1 teaspoon butter (my secret for reducing foam)

Instructions

1. Combine pitted cherries, sugar, lemon juice, and vanilla seeds in a heavy-bottomed pot.
2. Let the mixture macerate at room temperature for 30 minutes to draw out cherry juices.
3. Place the pot over medium-high heat and stir until sugar fully dissolves.
4. Bring to a rolling boil that can’t be stirred down, about 202°F on a candy thermometer.
5. Maintain this boil for 8 minutes, stirring occasionally to prevent scorching.
6. Drop heat to medium and stir in butter until melted—this minimizes surface foam.
7. Test thickness by spooning jam onto a chilled plate; it should wrinkle when pushed.
8. Remove from heat and skim off any remaining foam with a spoon.
9. Ladle hot jam into sterilized jars, leaving ¼-inch headspace.
10. Wipe rims clean and seal while jam is still above 185°F for proper vacuum seal.

Heavenly glossy with tender cherry pieces suspended in amber syrup. The vanilla weaves through each spoonful—try it swirled into Greek yogurt or warmed over brie. This jam turns morning toast into a special occasion.

Rainier Cherry Sorbet

A perfect summer treat doesn’t require fancy equipment or complicated techniques—this Rainier cherry sorbet delivers pure fruit flavor with just a few simple steps. As your cooking teacher today, I’ll guide you through each stage methodically so you can create this refreshing dessert with confidence. Let’s begin with gathering our ingredients before diving into the freezing process.

Ingredients

– 2 pounds fresh Rainier cherries, pitted (I always look for the ones with the deepest golden color for maximum sweetness)
– 3/4 cup granulated sugar (this amount works perfectly with Rainiers’ natural sweetness)
– 1/2 cup water
– 2 tablespoons fresh lemon juice (squeezed from about 1 medium lemon—fresh makes all the difference)
– 1/4 teaspoon almond extract (my secret weapon for enhancing the cherry flavor)

Instructions

1. Combine the sugar and water in a small saucepan over medium heat.
2. Stir continuously with a wooden spoon until the sugar completely dissolves, about 3-4 minutes—don’t let it boil.
3. Remove the simple syrup from heat and let it cool to room temperature, approximately 20 minutes.
4. While the syrup cools, wash and thoroughly pit all the cherries using a cherry pitter.
5. Place the pitted cherries in a blender or food processor.
6. Add the cooled simple syrup, lemon juice, and almond extract to the blender.
7. Blend on high speed until completely smooth, about 1-2 minutes.
8. Pour the mixture through a fine-mesh strainer into a bowl to remove any remaining pulp.
9. Press gently with a spatula to extract all the liquid while leaving solids behind.
10. Transfer the strained mixture to a shallow freezer-safe container.
11. Cover the container tightly with plastic wrap pressed directly against the sorbet surface.
12. Freeze for 1 hour until the edges begin to set.
13. Remove from freezer and whisk vigorously to break up ice crystals.
14. Return to freezer and repeat the whisking process every 30 minutes for 2-3 more times.
15. After final whisking, freeze completely for at least 4 hours or overnight.

Creating this sorbet rewards you with the most vibrant sunset-orange color and intense cherry flavor. The texture should be smooth and scoopable, not icy—perfect for serving between crisp almond tuiles or alongside dark chocolate shavings for contrast.

Rainier Cherry and Goat Cheese Bruschetta

Perfect for summer entertaining, this Rainier Cherry and Goat Cheese Bruschetta combines sweet, juicy cherries with tangy cheese on crisp toast. Preparing this appetizer takes just minutes but delivers impressive flavor that will have your guests asking for the recipe. Let me walk you through each simple step to create this beautiful dish.

Ingredients

• 1 baguette, sliced into ½-inch thick pieces (I prefer day-old bread for better toasting)
• 2 cups fresh Rainier cherries, pitted and halved (their golden blush color makes the dish stunning)
• 8 oz goat cheese, softened at room temperature for easier spreading
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp honey for drizzling (local raw honey adds wonderful complexity)
• ¼ cup fresh basil leaves, thinly sliced (tearing by hand preserves the delicate oils)
• ½ tsp flaky sea salt (Maldon salt provides the perfect crunch)

Instructions

1. Preheat your oven to 375°F and arrange the baguette slices in a single layer on a baking sheet.
2. Brush each bread slice lightly with 2 tablespoons of olive oil using a pastry brush.
3. Bake the bread for 8-10 minutes until the edges turn golden brown and the surfaces feel crisp to the touch.
4. Remove the toasted bread from the oven and let it cool on the baking sheet for 2 minutes.
5. Spread approximately 1 tablespoon of softened goat cheese evenly onto each cooled toast slice.
6. Arrange 4-5 cherry halves in a single layer over the goat cheese on each bruschetta.
7. Drizzle the remaining 1 tablespoon of olive oil evenly over all the assembled bruschetta.
8. Drizzle honey in zigzag patterns across the cherry-topped bruschetta using a spoon.
9. Sprinkle the thinly sliced basil leaves evenly over all the bruschetta.
10. Finish by sprinkling flaky sea salt lightly over each bruschetta just before serving.

Vibrant textures play beautifully here—the crisp toast gives way to creamy cheese and juicy cherries. Sweet honey balances the tangy goat cheese while basil adds fresh herbal notes. Try serving these on a wooden board with sparkling rosé for an elegant summer appetizer that highlights the best of seasonal produce.

Rainier Cherry Chocolate Chip Cookies

Combining the sweet-tart pop of summer’s finest cherries with rich chocolate chunks creates a cookie that’s both nostalgic and excitingly new. Carefully follow these steps to achieve that perfect chewy center with crisp edges that cookie dreams are made of.

Ingredients

• 1 cup unsalted butter, softened (I leave mine on the counter for 2 hours – it creams perfectly)
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs, at room temperature for better emulsion
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour, spooned and leveled to avoid dense cookies
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips (I prefer the large chunks for generous pockets of chocolate)
• 1 cup pitted and chopped Rainier cherries, patted dry to prevent soggy dough

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter with both sugars on medium speed for exactly 3 minutes until light and fluffy.
3. Add the room temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no white streaks remain.
7. Fold in the chocolate chips and dried Rainier cherries using a spatula until evenly distributed.
8. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 9-11 minutes until the edges are golden brown but centers still appear slightly underdone.
10. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.

What makes these cookies truly special is the way the tart cherries cut through the sweetness, creating a sophisticated balance that keeps you reaching for just one more. The slightly underbaked centers stay wonderfully chewy for days, while the crisp edges provide that satisfying crunch. Try serving them warm with a scoop of vanilla bean ice cream for an elevated dessert experience that will have everyone asking for your secret.

Rainier Cherry and Arugula Pizza

You’re about to discover how simple ingredients transform into an extraordinary pizza that balances sweet, peppery, and savory notes perfectly. This Rainier Cherry and Arugula Pizza comes together with minimal effort but delivers maximum flavor impact, making it ideal for weeknight dinners or casual entertaining. Let’s walk through each step methodically to ensure your pizza turns out beautifully crisp and flavorful.

Ingredients

– 1 pound pizza dough (I prefer letting mine rest at room temperature for 30 minutes—it becomes much easier to stretch)
– 1/2 cup whole milk ricotta cheese (look for the creamy, fresh variety in the dairy aisle)
– 1 cup fresh Rainier cherries, pitted and halved (their golden-yellow hue and natural sweetness are key here)
– 2 cups fresh arugula (I like the peppery bite of younger leaves for this recipe)
– 1/4 cup extra virgin olive oil (my go-to for drizzling and brushing)
– 1/4 teaspoon flaky sea salt (it adds a delightful crunch and enhances all the flavors)
– 2 tablespoons balsamic glaze (I keep a bottle in my pantry—it’s perfect for finishing dishes)

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Lightly flour your work surface and stretch the pizza dough into a 12-inch circle, rotating it frequently to maintain an even thickness.
3. Brush the entire surface of the dough with 1 tablespoon of olive oil, making sure to reach the edges for optimal crispiness.
4. Spread the ricotta cheese evenly over the dough, leaving a 1-inch border around the edges for the crust.
5. Arrange the halved Rainier cherries in a single layer over the ricotta, distributing them evenly across the pizza.
6. Carefully transfer the assembled pizza onto the preheated pizza stone or baking sheet using a pizza peel or inverted baking sheet.
7. Bake for 12-14 minutes until the crust is golden brown and the cherries have softened slightly.
8. Remove the pizza from the oven and let it rest on a cutting board for 2 minutes to set.
9. Top the warm pizza with the fresh arugula, scattering it evenly across the surface.
10. Drizzle the remaining olive oil over the arugula, followed by the balsamic glaze in a zigzag pattern.
11. Sprinkle the flaky sea salt evenly over the entire pizza just before serving.

Just out of the oven, this pizza offers a wonderful contrast between the crisp, chewy crust and the creamy ricotta base. Juicy Rainier cherries provide bursts of sweetness that play beautifully against the peppery arugula and tangy balsamic glaze. For a creative twist, try serving it alongside a simple mixed green salad or pair it with a crisp rosé wine to complement the fruit notes.

Rainier Cherry Lemonade

Warm summer days practically demand a refreshing drink that balances sweet and tart flavors perfectly. This Rainier cherry lemonade delivers exactly that with its gorgeous golden-pink hue and bright, fruity character. Let me walk you through creating this simple yet spectacular beverage step by step.

Ingredients

– 2 cups fresh Rainier cherries, pitted (their golden-yellow skin creates the prettiest color)
– 1 cup freshly squeezed lemon juice (about 6 medium lemons – I find room temperature lemons yield more juice)
– 3/4 cup granulated sugar (this amount gives the ideal sweetness without overpowering the fruit)
– 4 cups cold water (filtered water makes the cleanest-tasting lemonade)
– Ice cubes for serving (I like using large cubes that melt slower)
– Fresh mint sprigs for garnish (the aromatic quality really elevates the drink)

Instructions

1. Wash the Rainier cherries thoroughly under cool running water and pat them dry with paper towels.
2. Remove the pits from all cherries using a cherry pitter or small knife.
3. Combine the pitted cherries and 1/4 cup of water in a medium saucepan over medium heat.
4. Cook the cherry mixture for 8-10 minutes, stirring occasionally, until the cherries have softened and released their juices.
5. Press the cooked cherry mixture through a fine-mesh strainer into a bowl, using the back of a spoon to extract all the liquid.
6. Discard the solid cherry pulp left in the strainer.
7. Roll the lemons firmly on your countertop before cutting to maximize juice extraction.
8. Cut each lemon in half crosswise and juice them using a citrus juicer.
9. Measure exactly 1 cup of fresh lemon juice into a large pitcher.
10. Add the strained cherry juice to the pitcher with the lemon juice.
11. Pour the granulated sugar into the cherry-lemon mixture.
12. Stir continuously for 2-3 minutes until the sugar completely dissolves.
13. Add the remaining 3 3/4 cups cold water to the pitcher.
14. Stir the lemonade mixture thoroughly to combine all ingredients.
15. Chill the lemonade in the refrigerator for at least 1 hour before serving.
16. Fill glasses with ice cubes nearly to the top.
17. Pour the chilled lemonade over the ice in each glass.
18. Garnish each serving with a fresh mint sprig.

Creating this lemonade transforms simple ingredients into something truly special. The texture remains perfectly smooth while the flavor bursts with sunny cherry sweetness balanced by zesty lemon brightness. Consider serving it in mason jars with colorful paper straws for a charming picnic presentation, or freeze some in popsicle molds for a frozen treat that captures summer in every bite.

Rainier Cherry and Coconut Smoothie

Now, let’s create a refreshing Rainier Cherry and Coconut Smoothie that’s perfect for a quick breakfast or afternoon pick-me-up. This vibrant blend combines sweet golden cherries with tropical coconut for a truly satisfying treat that comes together in just minutes. Follow these simple steps for smoothie success every time.

Ingredients

– 1 cup frozen Rainier cherries (I find frozen works better than fresh for that perfect thick texture)
– 1/2 cup canned coconut milk (full-fat gives the creamiest results, but light works too)
– 1/2 cup plain Greek yogurt (I prefer 2% for optimal creaminess without being too heavy)
– 1 tablespoon honey (local raw honey adds wonderful floral notes)
– 1/2 teaspoon vanilla extract (pure vanilla makes all the difference here)
– 1 cup ice cubes (about 8 standard ice cubes for the ideal chill)

Instructions

1. Measure 1 cup of frozen Rainier cherries directly into your blender pitcher.
2. Pour 1/2 cup of canned coconut milk over the cherries, making sure to scrape all the creamy solids from the can.
3. Add 1/2 cup of plain Greek yogurt to the blender.
4. Drizzle 1 tablespoon of honey over the other ingredients.
5. Measure 1/2 teaspoon of vanilla extract and add it to the mixture.
6. Place 1 cup of ice cubes on top of all the ingredients.
7. Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth and no ice chunks remain.
8. Stop the blender and check the consistency by dipping a spoon into the mixture.
9. Pour the finished smoothie into a tall glass, using a spatula to scrape out every last drop.
10. Serve immediately with a reusable straw for the best drinking experience.

Each sip delivers a delightful contrast between the sweet cherry flavor and rich coconut creaminess that makes this smoothie truly special. The vibrant golden-pink color looks beautiful in a clear glass, and you could even top it with fresh cherry halves for an elegant presentation. This smoothie maintains its thick, milkshake-like texture for about 15 minutes before it begins to separate, so enjoy it right away for the perfect consistency.

Rainier Cherry BBQ Sauce

This vibrant Rainier cherry BBQ sauce transforms summer’s golden gems into a sweet-tangy condiment that will elevate everything from grilled chicken to pulled pork. Today we’ll walk through each stage methodically, ensuring even first-time sauce makers achieve perfect consistency and balanced flavor. Trust me, once you taste this homemade version, you’ll never go back to store-bought again.

Ingredients

– 2 cups fresh Rainier cherries, pitted (their golden hue creates the prettiest pink sauce)
– 1 cup ketchup (I always use the no-high-fructose-corn-syrup variety for cleaner flavor)
– 1/2 cup apple cider vinegar (the sharpness cuts through the cherries’ sweetness beautifully)
– 1/4 cup brown sugar, packed (dark brown adds deeper molasses notes)
– 2 tablespoons Worcestershire sauce (this secret ingredient builds savory depth)
– 1 tablespoon Dijon mustard (my go-to for its sharp yet smooth character)
– 1 teaspoon smoked paprika (imparts that classic BBQ smokiness)
– 1/2 teaspoon garlic powder (more convenient than fresh for this long-simmered sauce)
– 1/4 teaspoon black pepper, freshly ground (always grind it yourself for maximum aroma)

Instructions

1. Combine all ingredients in a medium saucepan over medium heat.
2. Bring the mixture to a gentle bubble, watching for small bubbles forming around the edges.
3. Reduce heat to low immediately once bubbling begins.
4. Simmer uncovered for 25 minutes, stirring every 5 minutes to prevent sticking.
5. Check sauce thickness by dipping a spoon – it should coat the back without immediately dripping off.
6. Remove saucepan from heat and let cool for 15 minutes.
7. Transfer the slightly cooled sauce to a blender.
8. Blend on medium speed for 45 seconds until completely smooth.
9. Pour the blended sauce through a fine-mesh strainer to remove any cherry skins.
10. Press gently with a spatula to extract all the smooth sauce.
11. Transfer the finished BBQ sauce to an airtight container.

Here’s where the magic really shines – the strained sauce achieves a velvety texture that clings perfectly to ribs and chicken wings. That beautiful balance of sweet cherries and tangy vinegar makes it exceptional brushed on grilled peaches or stirred into baked beans. Consider doubling the batch because this versatile condiment disappears quickly once friends and family get a taste.

Rainier Cherry and Brie Phyllo Cups

Perfect for entertaining or a sophisticated snack, these Rainier Cherry and Brie Phyllo Cups combine sweet, tangy fruit with creamy cheese in a delightfully crisp shell. Preparing them is surprisingly simple, even for beginners, and they always impress guests with their elegant appearance. Let me walk you through each step to ensure perfect results every time.

Ingredients

• 1 package frozen phyllo cups (I find letting them thaw for 10 minutes on the counter prevents cracking)
• 8 ounces Brie cheese, rind removed (room temperature cheese spreads much more easily)
• 1 cup fresh Rainier cherries, pitted and halved (their golden blush color is just beautiful)
• 2 tablespoons honey (local wildflower honey adds wonderful floral notes)
• 1 tablespoon fresh thyme leaves (rubbing them between your fingers really releases the aroma)
• 1/4 teaspoon freshly ground black pepper (freshly cracked makes all the difference)

Instructions

1. Preheat your oven to 350°F and arrange the phyllo cups on a baking sheet lined with parchment paper.
2. Cut the Brie cheese into 24 small pieces that will fit neatly inside the phyllo cups.
3. Place one piece of Brie into each phyllo cup, pressing down gently to create a slight indentation.
4. Arrange 2-3 cherry halves over the Brie in each cup, making sure they’re evenly distributed.
5. Drizzle exactly 1/4 teaspoon of honey over the cherries in each phyllo cup.
6. Sprinkle a pinch of fresh thyme leaves over each cup, using about 1/4 of the total thyme.
7. Add a tiny sprinkle of black pepper to each cup, using about half of the measured pepper.
8. Bake for 12-15 minutes until the phyllo edges turn golden brown and the Brie is completely melted.
9. Remove from oven and immediately sprinkle with the remaining thyme and black pepper.

Marvel at how the warm, melted Brie contrasts with the crisp phyllo shells, while the cherries provide bursts of sweet-tart flavor. The honey caramelizes slightly in the oven, creating a beautiful glaze that complements the herbal thyme notes perfectly. Serve these warm for the best texture experience, perhaps alongside a crisp white wine or as part of a brunch spread.

Rainier Cherry Yogurt Parfait

Oftentimes, the most satisfying desserts are those that come together effortlessly yet deliver impressive flavor. Our Rainier Cherry Yogurt Parfait is exactly that—a no-bake treat that layers sweet-tart cherries with creamy yogurt and crunchy granola, perfect for busy mornings or light desserts. Let’s build this beautiful parfait step by step so you can enjoy it in minutes.

Ingredients

– 1 cup plain Greek yogurt (I prefer full-fat for extra creaminess)
– 1 cup fresh Rainier cherries, pitted (their golden blush adds such elegance)
– 1/2 cup granola (homemade or store-bought—I love a cluster-style for extra crunch)
– 2 tablespoons honey (local raw honey is my go-to for floral notes)
– 1/4 teaspoon vanilla extract (pure vanilla makes all the difference)

Instructions

1. Pit 1 cup of fresh Rainier cherries using a cherry pitter or small knife, discarding the pits.
2. Slice the pitted cherries in half lengthwise to create uniform pieces.
3. In a small bowl, combine the sliced cherries with 2 tablespoons of honey and 1/4 teaspoon vanilla extract.
4. Stir the cherry mixture gently until all pieces are coated with honey, then set aside for 5 minutes to macerate.
5. Spoon 2 tablespoons of plain Greek yogurt into the bottom of a clear glass or parfait dish.
6. Top the yogurt layer with 2 tablespoons of the macerated cherry mixture, including any accumulated juices.
7. Sprinkle 2 tablespoons of granola evenly over the cherry layer to create a crunchy texture.
8. Repeat the layering process—yogurt, cherries, granola—until all ingredients are used, ending with a granola layer.
9. Chill the assembled parfait in the refrigerator for 10 minutes to allow the flavors to meld.

Layers of creamy yogurt, juicy cherries, and crunchy granola create a delightful contrast in every spoonful. The macerated cherries release their natural juices into the honey, creating a beautiful syrup that seeps through the layers. For a special touch, serve these in vintage glasses with long spoons to showcase the beautiful stripes.

Rainier Cherry and Pecan Bread

Crafting this Rainier Cherry and Pecan Bread is simpler than you might think, and the reward is a beautifully moist, sweet loaf that fills your kitchen with the most inviting aroma. Let’s walk through each step together so you can confidently create this delightful treat.

Ingredients

• 1 ½ cups all-purpose flour – I always spoon and level mine for accuracy
• ¾ cup granulated sugar – this creates the perfect sweetness without overpowering the cherries
• 2 large eggs – I prefer room temperature eggs here as they incorporate better
• ½ cup unsalted butter – melted and slightly cooled to avoid cooking the eggs
• ½ cup buttermilk – this gives our bread that tender crumb we’re after
• 1 cup Rainier cherries – pitted and halved, their golden blush adds such beauty
• ½ cup chopped pecans – toasted first for maximum flavor
• 1 tsp baking powder – our reliable rising agent
• ½ tsp baking soda – works with the buttermilk for lift
• ¼ tsp salt – just enough to balance the sweetness
• 1 tsp vanilla extract – pure vanilla makes all the difference

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until fully combined.
3. In a separate large bowl, beat the eggs and sugar together for exactly 2 minutes until pale and slightly thickened.
4. Stream in the melted butter while continuously whisking to create an emulsion.
5. Stir in the buttermilk and vanilla extract until the mixture is smooth and uniform.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, stopping when just combined – a few flour streaks are fine.
7. Gently fold in the cherries and toasted pecans, being careful not to overmix and crush the fruit.
8. Transfer the batter to your prepared pan and spread it evenly into all corners.
9. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean with no wet batter.
10. Cool the bread in the pan on a wire rack for 15 minutes before turning it out to cool completely.

So what makes this bread special? The Rainier cherries create pockets of juicy sweetness that contrast beautifully with the toasty pecans, while the crumb stays remarkably moist thanks to the buttermilk. Serve thick slices lightly toasted with a smear of cream cheese for breakfast, or enjoy it as an afternoon treat with your favorite tea.

Rainier Cherry Bourbon Cocktail

When summer’s bounty arrives, there’s nothing quite like transforming fresh Rainier cherries into a sophisticated cocktail that captures the season’s essence. We’ll walk through each step methodically to create a perfectly balanced bourbon cocktail that highlights these golden gems at their peak ripeness. This recipe builds layers of flavor through careful preparation and thoughtful combinations.

Ingredients

– 1 cup fresh Rainier cherries (I look for plump, golden-yellow ones with a rosy blush)
– 4 oz quality bourbon (I prefer something with caramel notes to complement the cherries)
– 2 tbsp granulated sugar
– 1/2 cup water
– 1 oz fresh lemon juice (always squeeze it fresh—bottled just doesn’t compare)
– Ice cubes (I like using large cubes that melt slowly)
– 4 oz chilled club soda
– Fresh mint sprigs for garnish (the aromatic quality makes all the difference)

Instructions

1. Wash the Rainier cherries thoroughly under cool running water and pat them completely dry with paper towels.
2. Remove the stems from all cherries and discard any that appear bruised or damaged.
3. Pit 3/4 of the cherries using a cherry pitter, reserving the remaining 1/4 for garnish later.
4. Combine the pitted cherries, sugar, and water in a small saucepan over medium heat.
5. Bring the mixture to a gentle simmer, stirring occasionally until the sugar fully dissolves, about 3-4 minutes.
6. Reduce heat to low and continue cooking until the cherries soften and release their juices, approximately 8 minutes.
7. Remove the saucepan from heat and let the cherry mixture cool to room temperature, about 20 minutes.
8. Strain the cherry syrup through a fine-mesh sieve, pressing gently on the solids to extract maximum flavor.
9. Fill two highball glasses three-quarters full with ice cubes.
10. Divide the bourbon equally between both glasses, pouring over the ice.
11. Add 1/2 ounce of fresh lemon juice to each glass.
12. Pour 2 ounces of the prepared cherry syrup into each glass.
13. Top both glasses with 2 ounces of chilled club soda each.
14. Gently stir each cocktail 4-5 times with a long spoon to combine without losing carbonation.
15. Garnish each drink with reserved whole cherries and fresh mint sprigs.

During your first sip, you’ll notice how the bourbon’s warmth beautifully contrasts with the bright cherry sweetness, while the club soda adds a refreshing effervescence. The cocktail presents a lovely gradient of colors from amber to pale gold, making it as visually appealing as it is delicious. For an elegant presentation, consider serving these in coupe glasses with a single perfect cherry suspended at the bottom.

Rainier Cherry Chia Pudding

Venturing into healthy breakfast options doesn’t have to mean sacrificing flavor or texture. This Rainier Cherry Chia Pudding offers a perfect balance of creamy satisfaction and fruity sweetness that will make your morning routine something to look forward to. Let me guide you through creating this simple yet impressive dish that even kitchen beginners can master with confidence.

Ingredients

– 1/2 cup Rainier cherries, pitted and halved (I find their golden blush creates the prettiest color when blended)
– 1/4 cup chia seeds (these tiny powerhouses create the perfect pudding texture)
– 1 cup unsweetened almond milk (I prefer the vanilla variety for extra flavor depth)
– 1 tablespoon pure maple syrup (the real stuff makes all the difference here)
– 1/2 teaspoon pure vanilla extract (this enhances the cherry flavor beautifully)
– Pinch of sea salt (just a tiny bit to balance the sweetness)

Instructions

1. Combine the chia seeds, almond milk, maple syrup, vanilla extract, and sea salt in a medium mixing bowl.
2. Whisk the mixture vigorously for 30 seconds to ensure the chia seeds are evenly distributed and won’t clump together.
3. Place 3/4 of the pitted Rainier cherries into a blender and reserve the remaining 1/4 for garnish later.
4. Blend the cherries on high speed for 45 seconds until completely smooth and no chunks remain.
5. Pour the cherry puree into the chia seed mixture and whisk thoroughly until fully incorporated.
6. Cover the bowl tightly with plastic wrap, making sure it touches the surface of the pudding to prevent a skin from forming.
7. Refrigerate the pudding for exactly 8 hours or overnight until thickened to a spoonable consistency.
8. Remove the pudding from refrigerator and give it one final stir to break up any settled chia seeds.
9. Divide the pudding evenly between two serving glasses or bowls.
10. Top each serving with the reserved fresh cherry halves arranged in a decorative pattern.
11. Serve immediately or return to refrigerator for up to 30 minutes if not eating right away. The finished pudding should have a luxurious, creamy texture with subtle fruity notes that complement the chia seeds’ gentle crunch. Try layering it with granola for added texture or swirling in a dollop of Greek yogurt for extra protein—either way, those golden Rainier cherries will shine through in every spoonful.

Rainier Cherry and Thyme Galette

Tackling a rustic dessert doesn’t have to be intimidating, especially when we’re working with the delightful combination of sweet Rainier cherries and aromatic thyme. This galette comes together with a forgiving, free-form crust that celebrates imperfections while delivering impressive flavor. Let’s walk through each step methodically to create your new favorite summer treat.

Ingredients

– 1 ½ cups all-purpose flour (I prefer King Arthur for consistent results)
– ½ teaspoon salt
– 1 tablespoon granulated sugar
– ½ cup cold unsalted butter, cubed (keep it chilled until the last moment)
– 4-5 tablespoons ice water
– 2 cups fresh Rainier cherries, pitted (their golden blush makes this special)
– ¼ cup granulated sugar
– 1 tablespoon fresh thyme leaves
– 1 tablespoon cornstarch
– 1 egg, beaten (room temperature eggs create a smoother wash)
– 1 tablespoon turbinado sugar for sprinkling

Instructions

1. Combine 1 ½ cups flour, ½ teaspoon salt, and 1 tablespoon sugar in a large bowl.
2. Add ½ cup cubed cold butter and use your fingertips to work it into pea-sized crumbs.
3. Drizzle in 4 tablespoons ice water while stirring with a fork until dough just comes together.
4. Gather dough into a disk, wrap in plastic, and refrigerate for exactly 30 minutes.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. In a separate bowl, gently toss 2 cups pitted cherries with ¼ cup sugar, 1 tablespoon thyme, and 1 tablespoon cornstarch.
7. Roll the chilled dough on a floured surface into a 12-inch circle about ⅛-inch thick.
8. Transfer the dough circle to your prepared baking sheet.
9. Arrange the cherry mixture in the center, leaving a 2-inch border uncovered.
10. Fold the dough border over the cherries, pleating as you go around the circle.
11. Brush the dough edges thoroughly with the beaten egg wash.
12. Sprinkle 1 tablespoon turbinado sugar evenly over the crust edges.
13. Bake at 375°F for 35-40 minutes until the crust is golden brown and juices bubble.
14. Cool on the baking sheet for 15 minutes before slicing.

Our galette emerges with a flaky, buttery crust that shatters beautifully against the jammy cherry filling. The thyme adds an earthy note that complements the fruit’s natural sweetness without overpowering it. Consider serving warm slices with a dollop of crème fraîche or vanilla bean ice cream for contrasting temperatures and textures.

Summary

Looking for the perfect way to enjoy Rainier cherries this summer? This collection of 17 recipes offers everything from sweet desserts to savory dishes. We hope you find some new favorites! Give a few recipes a try, then leave a comment telling us which one you loved most. Don’t forget to share this roundup on Pinterest so other cherry lovers can discover it too. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.