77 kirsch recipes

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.

White chocolate cashew pie, a sophisticated cousin to pecan pie with chunks of cashew, melty white chocolate, and a splash of kirsch cherry brandy. Brown-sugar custard, made-from-scratch crust.

Classic Swiss cheese fondue with Gruyere, white wine, garlic, and a splash of kirsch. The traditional Alpine party dish for dipping crusty bread cubes.

Kirsch-soaked tart cherries layered over ladyfingers and topped with almond cream cheese mousse, finished with chopped pistachios. An elegant German-inspired parfait.

German cherry dessert Meersburg layers kirsch-soaked tart cherries over ladyfingers, then crowns with almond cream cheese mousse. A no-bake riff on Black Forest flavors.

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.

An elegant chilled walnut custard cream spiked with kirsch, unmolded and drizzled with warm chocolate sauce. A make-ahead French-inspired dinner party dessert that serves 10.

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.

Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper.

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.

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.

Swiss Aargau carrot cake made with ground almonds, grated carrots, kirsch, and cornstarch instead of flour. Finished with apricot glaze, fondant icing, and marzipan carrots.

Creamy onion soup with Emmentaler cheese, kirsch, and horseradish in a smooth roux-based broth. Not the classic browned French style. Translucent onions, white wine, and a fondue-like finish.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Schwarzwaelder Kirschtorte is the authentic German Black Forest cake: three genoise layers soaked in kirsch syrup, filled with kirsch buttercream and sour cherries, and draped in whipped cream with chocolate curls.

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