43 kirsch recipes

Twice-baked Italian almond cookies studded with bright maraschino cherries, spiked with kirsch and Grand Marnier. Perfect holiday gift.

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.

European-style apple or cherry fritter doughnuts with kirsch-scented batter and folded egg whites for a light, airy crumb. Dropped by the spoonful and fried golden, dusted with sugar.

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.

A puffed, soufflé-like baked pudding with semi-sweet chocolate, ground almonds, kirsch, and whole sour cherries. Beaten egg whites give it lift while the cherry brandy brings authentic Black Forest flavor.

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

Citrus soup frappe: a chilled, lightly jellied dessert soup of orange, raspberry, and lemon juices laced with red wine, Sauterne, and kirsch. A vintage Continental starter or palate-cleansing finale.

Chocolate decadence cake, a near-flourless, truffle-dense round of melted chocolate and butter. Baked briefly so the center stays fudgy, cloaked in whipped cream and pooled with tart raspberry sauce.

Classic French currant tart with a vanilla butter pastry shell, silky pastry cream, fresh red currants, and a kirsch-currant jelly glaze edged with toasted almonds.

Kirsch-spiked cherry cobbler topped with cream cheese shortcake biscuits and served with cherry brandy whipped cream. A rustic-elegant dessert in under an hour.

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

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 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.

Frozen peach torte layered with white chocolate kirsch mousse, chopped peaches, and a toasted almond crumb crust. An elegant make-ahead summer dessert.

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.

Pickled pineapple meringue freezes a meringue with pink-peppercorn-pickled pineapple, almonds, and cream, then plates with raspberry sauce and dramatic chocolate spires. Restaurant-style frozen dessert.