Chelan Fresh fruit is the perfect ingredient for a wide array of recipes. Whether sweet or savory, apples, cherries and pears all serve delicious culinary purposes. Looking for ideas? We invite you to step into our kitchen and look through our featured recipes below. Want more? Check out our variety of recipe-filled eBooks!


Crowd-pleasing pear bread

Posted by Elizabeth Williams on Sep 8, 2017 11:31:00 AM
Pear DateBread

Sometimes the simplest things are the best. Just like this moist pear bread, bursting at the seams with fresh fruit, dates and walnuts. The pears add moisture and acidity to the bread, while the dates deliver sweet caramel notes. And let’s not forget the walnuts… there’d be no crunch without them!

This simple recipe yields two hearty loaves that can effortlessly feed a crowd. A slice could easily make its way into a lunch box or onto a plate next to your morning cup of coffee. Our versatile pear bread is sure to become a family favorite.

Author: Beth Williams
Photographer: Meg Raines
Yield: 2 loaves


3 eggs
1 1/2 cups sugar
3/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon allspice
3-4 ripe pears (like Bartlett or d’Anjou), diced (about 4 cups)
1 cup walnuts, roughly chopped
1/2 cup medjool dates (about 6), chopped

Pear Date Bread


1. Preheat the oven to 350°F / 180°C
2. Line two 9 x 5 inch loaf pans* with parchment paper, leaving some over-hang on all sides. This will help you remove the loaves from the tins later.
3. Lightly beat the eggs in a large bowl.
4. Add sugar, vegetable oil and vanilla and mix until smooth.
5. In a separate medium bowl, combine the rest of the dry ingredients (flour, baking powder, cinnamon, salt and allspice).
6. Pour the dry mix into the wet mixture and stir until flour is no longer visible (use a spatula to scrape the bottom of the bowl).
7. Stir in pears, walnuts and dates. Mix until they are evenly distributed throughout the batter. Give your arms a workout!
8. Split the batter evenly between the two loaf pans and place in the oven for 55 minutes. Your kitchen will smell heavenly.
9. Check for doneness by inserting a toothpick in the center of the loaf. If it comes out clean the pear bread is done, if not, put it back in the oven for 5 minutes at a time until done.
10. Let pear bread cool 10 minutes in the pans before removing the loaves and placing them on a cooling rack. We suggest you give them some time to cool before you dig in… but nothing bad will happen if you taste them while they’re still a little warm!


* Don’t have loaf pans? Not a problem. You can use regular round cake tins instead and reduce baking time to 40-45 minutes.
* You can pre-slice the pear bread and freeze it for later.
* This recipe is lactose-free.

Topics: pears, appetizer, breakfast

Pear, fig and feta salad with pecans and a maple-Dijon vinaigrette

Posted by Elizabeth Williams on Aug 28, 2017 3:12:53 PM
Pear Fig Salad

Pear season is kicking off, making it the perfect time to enjoy pears for breakfast, lunch and dinner!

Our latest recipe ties together pears, fresh figs, feta, toasted pecans and tender greens with a crowd-pleasing maple-Dijon mustard vinaigrette. The saltiness of the feta is wonderful when set against the sweetness of the fruit. 

This eye-catching salad is as beautiful as it is simple to make. Enjoy it as a main for lunch or serve it as a starter. You can be sure your guests will be impressed.

Author: Beth Williams
Photographer: Meg Raines
Yield: 4 portions (or 6 starter-sized portions)


4 generous handfuls of mesclun mix (or other baby greens)
4 generous handfuls of baby spinach
2 pears (like d’Anjou or Bartlett), finely sliced
3 large figs, sliced (use dried figs when fresh are out of season)
1/2 cup of feta, crumbled
1/4 cup of pecans, toasted and roughly chopped
Salt and fresh ground pepper, to taste

1/2 cup olive oil
2 1/2 tablespoons apple cider vinegar
1 small shallot, minced
2 tablespoons maple syrup
1 teaspoon Dijon mustard
Salt and fresh ground pepper, to taste


1. Start by making the vinaigrette. Place all the ingredients in a medium sized jar, put the lid on firmly and shake vigorously until completely combined. If you don’t have a jar, place all ingredients in a bowl and whisk until completely combined. Vinaigrette should look cloudy.
2. In a large bowl, add the mesclun and the baby spinach. Toss until well mixed.
3. Add one tablespoon of vinaigrette at a time, tossing between each addition, until the leaves are coated and shiny but not drenched. Make sure you get some shallots, they tend to sink to the bottom of the jar!
4. Split the dressed salad mix between 4 or 6 plates depending on whether you are serving main or starter-sized portions.
5. Split the pear, figs, feta and pecans evenly between the plates.
6. Add a dash of salt and some fresh ground pepper to each plate.
7. Serve!


* The recipe will make much more vinaigrette than is needed. Keep refrigerated in a closed container and it use on other salads, including potato and pasta salads.

Topics: pears, appetizer, entree

Pear and Nutella Toast

Posted by Elizabeth Williams on Aug 7, 2017 2:43:01 PM
Pear Nutella Toast

Are you a fan of Nutella, the ooey-gooey hazelnut spread? We certainly are! In this simple recipe it adds sweetness and a touch of chocolate to fresh pears and toasted walnuts.

Breakfast will never be the same again!

Author: Beth Williams
Photographer: Meg Raines
Yield: 4 toasts


4 slices of bread, toasted
1/2 cup Nutella spread
1 pear (like d'Anjou or Bartlett), sliced wafer-thin using a mandolin*
1 handful walnuts, toasted and roughly chopped

Pear Nutella Toast


1. Spread 2 tablespoons of Nutella on each slice of toasted bread.
2. Layer the slices of pear on top of the Nutella. Make sure you evenly distribute the pear between the 4 toasts.
3. Sprinkle the walnuts on top.
4. All done. Serve immediately.


* No mandolin? No problem! Just use a sharp knife to slice the pear as thinly as possible.

Topics: Dessert, pears, breakfast

Cherry Cheesecake Swirl Brownies

Posted by Elizabeth Williams on Jul 24, 2017 3:09:58 PM
Cherry Cheesecake Brownies

These cherry cheesecake swirl brownies are a crowd pleaser. Show up at any party with a tray of these beauties and you’re sure to make a splash. Don’t let the fancy swirls fool you – these cherry-filled brownies are very easy to make.

Don’t forget to grab one for yourself… they have a habit of vanishing the minute they reach the table!

16 brownies
Author: Beth Williams
Meg Raines


Brownie batter
1 scant cup unsalted butter, cubed
1 cup dark chocolate, roughly chopped
1/2 cup brown sugar, packed
1/2 cup white sugar
3/4 cup white flour
1 1/2 teaspoons baking powder
3 eggs

Cheesecake swirl
3/4 cup cream cheese, at room temperature
3 tablespoons white sugar

1/2 cup sweet red cherries, pitted

Cherry Cheesecake Brownies


1. Preheat oven to 350°F (180°C).
2. Grease a rectangular 11 x 7 inch pan and line with parchment paper.
3. Put butter, chocolate, brown sugar and white sugar in a large sauce pan and heat over medium low, stirring constantly, until everything has melted together. Remove from heat and let sit for 5 minutes.
4. Whisk eggs into brownie batter.
5. Sift flour and baking powder together before adding to the batter. Stir until completely combined. Batter should be smooth.
6. Pour batter into the baking tin. Grab sides of tin and shake a little to evenly distribute.
7. To make the cheesecake swirl, use an electric mixer to beat together the cream cheese and sugar. Drop spoonfuls of the swirl mix evenly across the top of the batter. Delicately drag a sharp knife across swirl mix and batter to create the “swirls”.
8. Sprinkle cherries evenly across the top.
9. Bake for 30-35 minutes until the sides are baked but the middle is just set.
10. Remove from oven and let brownies cool completely in the tin before slicing into squares.


* Want a more even distribution of cherries? Try chopping them in half before sprinkling over top of the brownie batter.

Topics: cherries, Dessert

Super Simple Cherry Almond Muffins

Posted by Elizabeth Williams on Jul 6, 2017 10:37:58 AM
Cherry Muffins
Everyone needs some easy recipes for weeknights or to whip up in a flash for a potluck. These muffins are quick to make and are bursting with juicy fresh cherries. A light sugar dusting gives the muffin tops a little extra crunch and sweetness. While baking, the muffins will make your kitchen smell divine!
These moist and fluffy little devils are perfect for a snack and will be a welcome addition to any summertime picnic or BBQ.

12 muffins
Author: Beth Williams
Meg Raines


2 cups white flour
2/3 cup of sugar, plus extra for dusting
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk (use plain unsweetened almond milk for extra almond taste!)
1/3 cup vegetable oil (for example, canola or grapeseed)
1 teaspoon almond extract
1 cup fresh red cherries, pitted and quartered
Handful of sliced almonds (optional)

Cherries in Muffin Pan


1. Preheat oven to 400°F (200°C).
2. Prepare muffin tins with liners, or grease with butter or vegetable oil.
3. In a large bowl, sift together flour, sugar, baking powder and salt.
4. In a separate bowl, beat egg with a fork. Add milk, vegetable oil and almond extract. Stir well.
5. Pour wet ingredients into dry mixture. Stir until just combined, using as few strokes as possible. Fold in cherries gently, just to distribute. Batter should still be lumpy but no dry flour should be visible. Tip: don't over-mix as it will result in dry muffins.
6. Fill muffin tins to 3/4 full. Sprinkle a little sugar on top of each muffin and sliced almonds if using.
7. Place in the oven and bake for 20-25 minutes, until tops spring back when pressed gently, or a sharp knife comes out clean.
8. Remove muffins from tins and cool on a cooling rack.


* You'll be tempted to try these hot out of the oven, but have patience. They may crumble if not cooled thoroughly.
* You can make these year-round. Just use frozen cherries when fresh cherries are no longer available.
* Muffins are easy to freeze. Just cool completely before putting in the freezer where muffins should keep for up to 3 months. Thaw at room temperature or zap for 30 secs-1 min in the microwave if you're impatient!

Topics: cherries, breakfast

Simple Chilled Cherry Soup

Posted by Elizabeth Williams on Jun 22, 2017 8:32:33 AM
Chilled Cherry Soup

Summer is here and so are cherries! This wonderfully healthy fruit is very versatile and can be used a million different ways.

This chilled cherry soup is incredibly simple to make but looks fancy and tastes more complicated than it really is.  This recipe will impress your guests and can be served as a starter or as dessert. Yes, you read that right!

4 servings
Author: Beth Williams
Meg Raines


2 cups fresh dark red cherries, pitted, plus extra for decoration
2 cups rose wine
1/2 cup sugar
1 cinnamon stick
1 tsp cornstarch
1 tbsp lemon juice
4 large basil leaves, cut into thin ribbons (only if serving as starter)

Chilled Cherry Soup Ingredients


1. Place the cherries, rose wine, sugar, cinnamon stick and cornstarch in a large pot and stir to combine.
2. Bring to the boil, then turn down the heat and simmer for 15 minutes.
3. Remove from heat, discard cinnamon stick, place in blender and blend until smooth. Set aside to cool.
4. Once cool, add the lemon juice and place in the fridge, covered, for at least 2 hours.
5. When ready to serve, give the soup a stir before ladling into bowls. Top with the remaining cherries. Don’t forget the basil if you’re serving the soup as a starter. Serve immediately.

Topics: cherries, Dessert, appetizer

Cherry Vanilla and Ginger Float

Posted by Meg Raines on Jun 1, 2017 12:02:00 PM
Cherry Kombucha FloatThere is a wellness movement happening, and no doubt everyone has tried the fermented drink kombucha by now. It is on the “good for you” list and it’s turning up everywhere you look. So why not try it this summer with some sweet Washington cherries for a grown-up version of an ice cream float?

YIELD: 2 servings


2 cups fresh or frozen sweet dark cherries, pitted and halved
3 tablespoons agave, honey or maple syrup
1/2 teaspoon vanilla extract
4 scoops of a good quality vanilla ice cream (or non-dairy ice cream)
1 (16 oz.) bottle of ginger flavored kombucha
Mint springs for garnish

Cherry Kombucha Float


1. Make the cherry compote; add the cherries and agave syrup to a small sauce pan and bring to a boil. Reduce the heat and simmer, uncovered, until the cherries are soft and the liquid has reduced and thicken to a syrup consistency, about 25-30 minutes. Take off the heat and stir in the vanilla extract. Let cool completely. Use immediately or store in an airtight container in the refrigerator for up to 3 days. (TIPS: works best if it has been refrigerated for a few hours)
2. In a tall drinking glass, add 2 scoops of vanilla ice cream and spoon about half of the cherry mixture over the ice cream, pour some kombucha over the top until almost full (warning: it fizzes quite a bit so pour slowly!). Stir gently and enjoy!


Ginger goes well with cherries, but you can use any flavor of kombucha you would like, or try an artisanal ginger beer instead.

Topics: cherries, Dessert

Baked Apple Donuts with a Maple Pecan Glaze

Posted by Meg Raines on May 23, 2017 10:13:12 AM
Apple Pecan DonutsNational Donut Day is on June 2nd, so naturally we had to share our favorite donut recipe with you! These Baked Apple Donuts will be a hit in your household, and are a healthier alternative to store-bought donuts. Don't count on having leftovers!

YIELD: 10-12 donuts (depending on pan size)


1 cup gluten free flour blend (I used Bob's Red Mill All Purpose mix)
1/2 cup almond flour or meal (either homemade or store bought such as Bob's Red Mill)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Pinch of nutmeg, freshly grated
2 large eggs
1/2 cup packed brown sugar
1/4 cup pure maple syrup
1/4 cup coconut oil, melted (vegetable or olive oil can also be used)
1 teaspoon pure vanilla extract
1 large or 2 Gala apples, or similar variety

1/2 cup powdered sugar
2 Tablespoons pure maple syrup
1-2 teaspoons of milk (non-dairy milk such as almond or rice milk can also be used)
1/4 teaspoon cinnamon
1/4 teaspoon of pure vanilla extract
1 cup of toasted pecans, chopped

Apple Pecan Donuts


Make the Donuts
1. Preheat the oven to 350 degrees fahrenheit.
2. Spray two donut pans (with 6 sections each) with non-stick spray, or bake in batches if you only have one pan.
3. Combine together the flour blend, almond flour, baking powder, salt, cinnamon and nutmeg in a medium bowl, set aside.
4. In another medium sized bowl, whisk together the eggs, brown sugar, maple syrup, oil and vanilla until smooth, set aside.
5. Peel the apples and shred them on a box grater, rotating the apple so you do not shred the core, continue until you have about 1 1/2 cups, discard the core. Give the apple shreds a little squeeze to remove some of the extra liquid (feel free to drink the leftover juice, it doesn't get much fresher than that!), set aside.
6. Add the wet ingredients to the dry ingredients and mix until just comined, stir in the apple shreds until incorporated into the batter.
7. Spoon about three heaping tablespoons of the donut mixture into each donut section.
8. Bake for 12-15 minutes, until lightly browned and spring back when touched.
9. Let cool in the pan for 5 minutes, turn out onto cooling rack, let cool.

Make the Glaze
1. Combine the sugar, maple syrup, cinnamon, vanilla and 1 teaspoon of milk until smooth and sugar is dissolved. If the glaze is too thick add milk by the teaspoon until you reach the desired consistency. NOTE: It should be thick enough to coat the donuts, but thin enough to dip the donuts into without breaking them.

To Glaze the Donuts
1. Dip a cooled donut into the glaze, rounded side down, and place back on the cooling rack. Wait for a few seconds for the glaze to stop dripping and sprinkle with nuts if desired. Repeat with remaining donuts. 
2. These donuts are best if eated the same day, but if you have leftovers (which is very doubtful!) store them in an airtight container at room temperature for a day or two, or wrap well and freeze.

Topics: apples, breakfast

Lemon Poppy Seed Pancakes with Cherry Compote

Posted by Meg Raines on May 11, 2017 10:26:24 AM
Pancakes Cherry CompoteWanting to add more healthy variety to your breakfast routine? Look no further than these Lemon Poppy Seed Pancakes with Cherry Compote! With just the right amount of sweetness, the pancakes are complimented wonderfully by the mild tartness of the dark red cherries and lemon juice flavors in the cherry compote.

YIELD: about 10 6-inch pancakes


Cherry Compote
2 cups pitted and halved dark red cherries, fresh or frozen
1/4 cup sugar
1-2 teaspoon cornstarch, depending on desired consistency
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla

Lemon Poppy Seed Pancakes
1 1/2 cups all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups buttermilk
3 tablespoons oil or melted butter
1/2 teaspoon vanilla
1 tablespoon lemon juice, plus the zest of one lemon
1 tablespoon poppy seeds

Pancakes Cherry Compote Ingredients


Make the Compote
1. Combine the cherries and sugar in a medium saucepan and bring to a boil. Reduce to a simmer and cook until the cherries soften and juices begin to reduce. 
2. Mix 1 teaspoon of cornstarch with 1 tablespoon of water to dissolve (NOTE: add an extra teaspoon of cornstarch for a thicker sauce if desired), add to the cherries, mix well and simmer for a minute or until the sauce thickens to your liking.
3. Stir in the lemon juice and vanilla, and simmer for a minute longer. Remove from heat and let cool slightly before using. Compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.

Make Cherry Pancakes
1. Mix the dry ingredients: flour, sugar, baking soda, baking powder and salt, together in a large mixing bowl.
2. In a separate bowl, whisk the eggs, buttermilk, oil, lemon juice, zest and vanilla until combined.
3. Add the wet ingredients to the dry ingredients and mix gently until incorporated.
4. Drop a scant 1/2 cup of batter onto a greased or nonstick skillet or griddle, preheated over medium-high heat. Cook a few minutes until the edges are bubbling and dry, then flip the pancake over, cook on other side for a few more minutes and transfer to a serving plate.
5. Serve immediately topped with a spoonful of the cherry compote. 

Topics: cherries, breakfast

Cherry Balsamic Glaze for Roasted Chicken Breast

Posted by Meg Raines on Apr 20, 2017 2:41:43 PM
Cherry Balsamic GlazeDinner is served! Our Cherry Balsamic Glaze is a delectable topping over a variety of meats, like these boneless chicken breasts.

YIELD: 4 servings


4 boneless chicken breast
2 teaspoons olive oil - divided
2 shallots, chopped finely
1 large garlic clove, minced
13 cup dry red wine (shiraz or zinfandel)
13 cup balsamic vinegar
½ tablespoon sugar
1 cup frozen dark cherries, thawed
Salt and pepper

Cherry Balsamic Glaze


To Make the Chicken
1. Preheat oven to 425. Pat chicken dry and rub skin with 1 tablespoon olive oil. Season with salt and pepper. 

2. Roast for 15 minutes before reducing heat to 400 and continuing to roast for 10-20 minutes longer – depending on size of chicken breasts.

To Make Cherry Glaze:
1. Heat olive oil in a small heavy metal or ceramic saucepan.

2. Add shallots and cook until they are soft and wilted, not browned (about 3 minutes).

3. Add garlic and stir for 30 seconds.

4. Add the wine, sugar, vinegar and cherries.

5. Increase the heat to bring the sauce to a light boil, stirring occasionally.

6. Let the sauce reduce to half the original amount (about 10-12 minutes). It should get thick and syrupy.

Topics: cherries, entree

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