I had heard mention of Luxardo Cherries many times – from friends who had tried the elusive fruit, to recipes that sang their praises – and was very excited when I recently discovered they could be purchased locally.

Made from a sour Marasca Cherry, that is candied and steeped in a syrup made of cherry juice and sugar, and in no way resembling the sweet, syrupy, impossibly bright Maraschino Cherries most of us are familiar with, the Luxardos are all natural with no coloring added.


maple old fashioned

1/2 ounce maple syrup

2 Luxardo cherries

2 to 3 dashes Angostura bitters

2 ounces rye

Orange peel

In a rocks glass, add maple syrup, cherries and bitters. Pour in rye, then add ice. Stir 1 minute. Run orange peel around rim of glass and place inside.


Recipe adapted from Family Circle, January 2015



cognac panna cotta

1 1/2 cups whole milk

1 1/2 cups cream

2 teaspoons unflavored gelatin

1/2 cup sugar

1/2 teaspoon vanilla extract

4 teaspoons cognac or to taste

goats milk caramel

6 teaspoons or more of Luxardo Cherries

flaky sea salt

In a medium, heavy-bottomed saucepan, pour in the milk and sprinkle the gelatin on top. Allow to rest for 10 minutes to soften the gelatin. After 5 minutes, turn the flame under the pot to low and allow to heat very gently for 5 minutes, until the gelatin dissolves completely, whisking carefully and continutously. Do not allow milk to boil.

Whisk in the sugar and the cream, and continue to heat over low until the sugar is dissolved and the liquid is thoroughly warmed through. Whisk in the vanilla and cognac, taste and add more cognac if desired. Remove from the heat. Carefully pour liquid mixture between 6 glasses. Chill until set, about 2 hours.

When ready to eat, top with caramel, luxardo cherries and a sprinkle of salt.


Recipe adapted from CITISCAPES, February 2015



cherry filled cookies

2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

16 tablespoons unsalted butter, softened

1/4 cup confectioners sugar

1/2 cup almond paste

1 teaspoon vanilla extract

1 egg

1 cup Luxardo cherries, drained

2 cups coarse decorating sugar

Heat oven to 350F.

Whisk flour, baking powder, and salt in a bowl. Using a hand mixer, beat butter and confectioners sugar in another bowl until fluffy. Mix in almond paste, vanilla and egg. Slowly add dry ingredients until dough forms. Roll dough into thirty 1-ounce balls. Working with one ball at a time, press thumb into dough and place a cherry in the center, roll dough into a ball, encasing cherry. Roll cookies in decorating sugar and place on parchment paper-lined baking sheets, bake until golden, about 15 to 20 minutes. Let cookies cool completely.


Recipe adapted from Saveur