Fold 2 cups (500 mL) pitted, chopped cherries and grated peel from one orange into your favourite bran-muffin batter. Bake as usual, though they may need an extra 5 min.
Thread pitted cherries and cubes of fontina or havarti cheese onto toothpicks, alternating between the two.
Soak pitted cherries in kirsch or brandy for at least an hour. Then layer chocolate ice cream, cherries with marinade, and vanilla ice cream or whipped cream in tall glasses.
Brush a store-bought thin pizza crust with oil. Bake until golden. Spread with cream cheese and top with pitted cherries and sliced peaches. Sprinkle with brown sugar.
Fill a small measuring cup with pitted cherries. Cover with maple syrup. Microwave on medium until cherries and syrup are warm, stirring after 2 min. Pour over pancakes.
Spread baguette slices with garlic butter. Lightly toast in the oven. Spread with chèvre or creamy blue cheese. Top with pitted cherry halves and shredded basil or mint leaves.
Brush bottoms of 24 muffin cups with melted butter. Fill each with a layer of pitted cherries. Sprinkle each with 1 tsp (5 mL) sugar. Spoon cake-mix batter overtop. Bake as per package instructions. Cool 5 min before turning out of pan.
Brush 4 phyllo sheets with melted butter. Stack and cut into 5-in. (12.5-cm) squares. Top with squares of brie and pitted cherries. Sprinkle with sugar. Bring corners of each square together and pinch closed. Bake at 350F (180C) until golden.
Stir pitted cherries and mini marshmallows into chocolate ice cream. Sandwich between graham crackers. Serve on dessert plates and drizzle with chocolate sauce.
