Cherry, pistachio and white chocolate friands and boozy cherries

The end of the cherry season is a great time for baking and preserving.

Supplied Editorial Cherries

The end of the cherry season is a great time for baking and preserving. The boozy cherries are good served chilled with vanilla ice cream and will keep for up to two months in the refrigerator.

Cherry, pistachio & white chocolate friands

100g unsalted pistachios

125g icing sugar, sifted

50g plain flour, sifted

2 teaspoons finely grated lemon zest

100g unsalted butter

100g white chocolate, chopped

5 egg whites

12 cherries, pitted and halved

Lightly grease eight-hole friand or muffin tin or line with baking paper. In a food processor, blitz pistachios and half the icing sugar until nuts are finely ground. Tip into mixing bowl with remaining icing sugar, flour and zest. In a saucepan, melt butter and chocolate together. Whisk egg whites until foamy; add to dry ingredients. Allow chocolate mix to cool slightly; add to dry ingredients; mix until smooth. Divide mixture among friand holes; place three cherry halves on each. Sprinkle with extra chopped pistachios, if desired. Bake in a preheated 170ºC oven for 18-20 minutes, or until firm. Allow to cool for 5 minutes; remove to a wire rack to cool completely.

And to drink… A sweet cherry cider, such as Pagan Cerise ($7) from Tasmania

Boozy cherries

1½ cups brandy or bourbon

¾ cup sugar

½ cup orange juice

Strip orange peel

1 teaspoon vanilla extract

500g cherries, pitted

Combine brandy, sugar, orange juice and peel in saucepan. Bring to gentle simmer, stirring to dissolve sugar; reduce slightly. Remove from heat; stir in vanilla. Fill large sterilised jar with cherries; pour over warm mixture, seal. Allow contents to cool to room temperature; transfer to fridge. Chill for at least three days before using.