3 Ways with cherries

CHERRY DUTCH BABY Preheat oven to 425[degrees]. In a blender, whirl 3/4 cup flour, 2 tbsp. granulated sugar, 3/4 cup milk, 3 large eggs, and 1/4 tsp. salt until smooth. Melt 1/4 cup butter in a 12-in. ovenproof frying pan over high heat. Add 2 cups pitted cherries; cook until warm, about 2 minutes. Pour in batter. Bake until golden brown and puffed, 20 minutes. Serve with a dusting of powdered sugar and a squeeze of fresh lemon juice. Serves 4.

CARAMELIZED CHERRY LAVENDER DESSERT Melt 1/4 cup butter in a large frying pan over medium-high heat. Add 3 tbsp. packed brown sugar, 1/2 tsp. dried culinary lavender, 2 cups pitted cherries, and a squeeze of fresh lemon juice. Simmer until cherries are warm. Spoon over sliced angel food cake with a few toasted sliced almonds. Makes 2 cups.

RED WINE CHERRY SAUCE FOR MEAT In a frying pan over medium-high heat, saute a couple of sliced shallots and 2 cups pitted, halved cherries in olive oil until shallots start to brown. Mix in 3/4 cup red wine, 1 tbsp. finely shredded orange zest, 2 tbsp. each sugar and fresh orange juice, and a pinch of salt. Cook, stirring often, until liquid reduces by half. Let cool slightly. Spoon over chicken or lamb and sprinkle with chopped fresh thyme and black pepper. Serves 4.