New This Month

Cherry Spoon Sweets

Thick yogurt is served with these spoon sweets. The Greeks make these stewed desserts out of anything tasty and in season -- figs, quince, even walnuts.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, July 2003


  • 1 1/2 pounds sweet fresh cherries, pitted, or 20 ounces frozen
  • 1 cup sugar
  • 1/2 vanilla bean, split lengthwise
  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • Ice cream or Greek yogurt, for serving


  1. In a medium saucepan, combine cherries, sugar, vanilla bean, and 2 tablespoons water. Simmer cherries, stirring frequently until they are very soft, 5 to 7 minutes. Using a slotted spoon, transfer cherries to a heatproof jar; set aside.

  2. Return juice to a high simmer over medium-high heat until reduced to 3/4 cup, 9 to 11 minutes.

  3. Remove vanilla bean; stir in lemon juice. Pour syrup over cherries. Let cool completely, uncovered at room temperature, about 45 minutes. Cover with a lid; refrigerate until cold, about 35 minutes. Serve with ice cream. Will keep in refrigerator, covered, up to 2 weeks.


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