131 cherry brandy recipes

Homemade strawberry and blueberry glazes for cheesecake with cornstarch thickening and liqueur. Two fruit topping options: orange-kissed strawberry or kirsch-spiked blueberry.

Miniature fruitcake jewels are tiny muffin-tin fruitcakes loaded with candied fruit, red and green cherries, golden raisins, dates, and pecans, finished with a brandy glaze. Holiday gifting classic.

Basler Brunsli are flourless Swiss chocolate almond cookies spiced with cinnamon and cloves, cut into festive shapes. A traditional Basel Christmas cookie, chewy inside with a crackly crust.

Layered chocolate pound cake soaked in kirsch, topped with sour cherries, rich homemade chocolate custard, and clouds of whipped cream. A showpiece trifle for 18.

Cherries jubilee ice cream pie swirls a brandy-spiked dark cherry sauce through vanilla ice cream in a honey-graham crust, then freezes firm. A make-ahead frozen take on the flaming dessert classic.

Fruitcake cookies packed with candied pineapple, cherries, golden raisins, and toasted pecans, spiked with brandy and warm spices. All the holiday flavor, none of the doorstop.

Authentic Swiss fondue from Neuchatel with Emmentaler, Gruyere, dry white wine, and kirsch. Per-person measurements so you can scale to any gathering. Served with crusty bread cubes.

Amish friendship cake with brandy-soaked fruit starter, warm spices, and pecans in a bundt pan. A share-with-friends chain recipe where the fermented fruit starter grows and gets passed along.

Chicken breast with sour cherry sauce, cracked peppercorns, and coriander in a white wine-brandy reduction. A French-inspired pan sauce built right in the skillet.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

White chocolate mousse made with Italian meringue, imported white chocolate, and whipped cream, served over a fresh strawberry-kirsch sauce. An elegant restaurant-quality dessert.

Cherry clafouti with Bing cherries and kirsch baked in a light custard made with whole-wheat flour and evaporated skim milk, served warm in individual ramekins.

Swiss Leckerli cookies: honey-spiced almond bars with candied citrus peel and kirsch, finished with a hardening sugar glaze. Traditional Basel Christmas market sweet that improves with age.

Linda's fruitcake: brandy-soaked dates, citrus peel, raisins, almonds, and cherries folded into a spiced batter with a pineapple jam layer. Wrapped in brandy-soaked cheesecloth to age.

A self-saucing chocolate pudding cake spiked with kirsch that creates its own hot fudge sauce as it bakes. Scoop out the cake, spoon the gooey chocolate pudding from beneath, and top with cherry pie filling.

Classic Swiss cheese fondue with aged Gruyere, dry white wine, and a splash of kirsch. Silky, garlicky, and meant for dunking crusty French bread cubes.