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!


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, appetizer, entree

Frozen Cherry Cookie Sandwiches

Posted by Meg Raines on Apr 19, 2017 4:20:43 PM
Frozen Cherry Cookie Sandwiches

This lightly sweetened frozen cherry puree is made from whole fruits so it makes a refreshing healthy treat on it’s own. But serve it up between your favorite homemade or store bought cookie and you have the perfect dessert on hand for hot summer days.

YIELD: 6 sandwiches
THIS RECIPE IS: dairy and soy free


16 oz. frozen cherries, sweet dark variety
1 large banana  
1/2 teaspoon pure vanilla extract
2 tablespoons agave syrup
1/4 cup coconut oil, melted
1/2 cup fresh cherries, pitted and halved
2 tablespoons cocoa nibs or mini chocolate chips
1/4 to 1/2 almond milk
1 dozen cookies, store bought or homemade


Frozen Cherry Cookie Sandwiches


1. Line an 8x11 inch glass or metal baking dish with plastic wrap, set aside.
2. Place the frozen cherries, banana, vanilla, agave syrup and coconut oil and 1/4 cup of almond milk in a food processor or blender, and blend until smooth. Add additional almond milk if needed to help blend.
3. Add the fresh cherry halves and cocoa nibs, blend until the cherries are chopped by still chunky.
4. Pour the cherry mixture in the prepared baking dish, spreading it out evenly, cover with more plastic wrap and freeze until solid, at least an hour, or overnight.
5. When solid enough to cut, remove the block of cherry puree from the baking dish by lifting up the plastic wrap. Using a 3 or 4 inch biscuit cutter, cut out disks of frozen cherry puree and place disks back into the baking dish. Cover the dish with plastic wrap and immediately return the pan to the freezer. Reserve the remaining puree pieces in a separate container and freeze for another time. The disks will keep up to 2 weeks, assemble as desired.
6. To assemble a sandwich, remove one frozen cherry puree disk and place between two cookies of your choice. Enjoy immediately!

Other Suggestions

Cut the cherry puree in to squares and sandwich between chocolate graham crackers.

Topics: cherries, Dessert

Apple Easter Baskets

Posted by Meg Raines on Mar 22, 2017 10:37:00 AM

These simple apple baskets are a fun Easter project for kids, and they'll love eating them too (even though they're healthy!).

YIELD: 2 baskets


2 Granny Smith apples
6 oz. of vanilla yogurt
Licorice or other rope candy  
1/2 cup sweetened flaked coconut 
Jelly beans or Easter candy eggs



1. Cut the top 1/3 off the apple (dice the top up and mix it into the yogurt if desired). You may need to trim the bottom as well so the apple sits flat.
2. Using a melon baller or small pairing knife carve out the center of the apple, leaving a 1/3 inch rim around the sides.
3. Cut a small notch on either side of the inside rim for the licorice handle, taking care not to cut through to the skin.
4. Fill the apple to the top with yogurt. 
5. Cut a strip of licorice for the handle and place it into the notches in the rim (the yogurt should help it stay in place as well).
6. Top the yogurt with coconut and decorate with candies.
7. Serve immedieately or keep in the refrigerator for up to 3 or 4 hours.

For more Easter Recipes and Crafts, sign up for our FREE Easter Booklet!

Topics: apples, Dessert, holiday

Pear Ginger Black Rice Salad

Posted by Meg Raines on Mar 3, 2017 2:46:44 PM
This simple black rice salad is hearty enough for the last days of winter, with bright flavors that remind us that spring is just around the corner.

YIELD: 4-6 servings
This recipe is: gluten and dairy free


2 medium Bosc or Anjou pears, ripe but firm
2 medium oranges
1 cup uncooked black rice
1 large handful of arugula or baby kale leaves (about 1 cup) or more to taste
2 tablespoons of sliced green onions
Sesame seeds for garnish

1/3 cup rice vinegar
1/4 cup soy or tamari sauce (preferable low sodium)
2 teaspoons toasted sesame oil
1 tablespoon brown sugar
1 tablespoon ginger, minced or grated
1 large garlic clove, minced or grated
2 tablespoons sesame seeds



1. Prepare the rice; cook the black rice according to package instructions. Let cool slightly.
2. Prepare the fruit; cut the outside peel off the orange and slice crosswise into rounds. Cut the round slices in half again to get a half moon shape and put in a large mixing bowl. Thinly slice the pears lenthwise and gently toss them with the orange slices. Be sure to coat the pears well, the citrus juice from the orange will help keep the pears from browning.
3. Prepare the dressing; mix all of the dressing ingredients together in a bowl and whisk well to combine. Stir again just before using to redistribute the seeds.
4. Assemble the salad; add the cooled rice to the fruit along with half of the dressing, toss gently to combine. (Note: the dark pigmment of the rice will color the other ingredients slightly.)
5. Just before serving, taste and add more dressing if desired. Gently fold in the arugula and top with green onions and additional sesame seeds.

Topics: pears, appetizer, entree

Chocolate Pear Valentine Tarts

Posted by Meg Raines on Jan 31, 2017 12:24:57 PM

Pear and chocolate are a match made in heaven. Wrap one up for your sweetheart for a sweet treat on Valentines Day!

Yield: 3-4 large heart shaped tarts (see note)


1 1/3 cups all purpose flour
3 tablespoons unsweetened cocoa powder
1/2 cup powdered sugar (or 1/4 cup granulated sugar)
Pinch of salt
1 1/3 sticks cold unsalted butter, cut into small cubes
2 large eggs
1/2 teaspoon pure vanilla extract
1 large Bosc pear, ripe but firm
1/4 cup hazelnuts (or nut of your choice), toasted
3 ounces bittersweet chocolate, plus more for garnish 
Course sugar for garnish, optional



1. To make the dough; In a food processor, pulse the flour, cocoa powder, sugar and salt until combined. Add the cold butter cubes, pulse until it resembles a course meal, about 10-15 times. Add one egg and the vanilla, pulse until the dough starts to clump together but does not ball up completely.
2. Turn the dough out onto a lightly floured surface and shape into thick disc, cover tightly with plastic wrap and refrigerate for at least one hour. The dough can be stored in the refrigerator for up to 3 days or frozen for up to a month.
3. Let dough sit on the counter for 10 minutes before using to soften a bit. Line a sheet pan with parchment paper and set aside. Roll the dough out on a lightly floured surface until it is about 1/4or 1/8thick (about the size of sugar cookie dough). Working quickly so the dough does not get too warm, cut shapes out using your cookie cutter and gently transfer to the sheet pan, refrigerate for 10 minutes to allow the dough to firm up.
4. Preheat the oven to 375 degrees Fahrenheit. Prepare the filling; thinly slice the pear, grind the nuts in a food processor or spice mill, and finely chop the chocolate, set aside.
5. In a small bowl add the remaining egg and 1 tablespoon of water, whisk to combine.
6. Assemble the tarts; with a pastry brush or your finger coat the outside edges of your tart bottomswith the egg wash. Add a few tablespoons of ground nuts and chopped chocolate to the center of each tart, layer pear slices on the top of the nuts and chocolate. Place the top on the tart and seal the edges closed with your fingers or a fork. Brush the whole tart with the egg wash, sprinkle with course sugar if desired.
7. Bake for 20-25 minutes until lightly brown on the edges. Let cool on the pan for 15 minutes, transfer to a wire rack.
8. An optional garnish, drizzle the tarts with melted chocolate or dust with sugar or cocoa powder.
9. Store at room temperature in an airtight container for up to 2 days, or in the freezer for up to a month.


1. The dough recipe is enough for a single 9tart crust. I used a 5 inch heart shaped cookie cutter and got 6 large hearts out of it for 3 double crust tarts, plus a few smaller shaped cutouts for munching on like cookies. To get more tarts, double the recipe
2. The amount of tarts you will yield from the dough, filling used and baking time will ultimately depend on the size of your cookie cutters.

Topics: pears, appetizer

Bosc Blue Cheese Radicchio Cups

Posted by Meg Raines on Jan 12, 2017 3:33:15 PM

Pears and blue cheese are a classic combination. Here we keep it light by putting it in a radicchio lettuce cup for an interesting contrast in flavors. Serve these lettuce cups as an appetizer or a side salad to your meal.

Yield: 6-8 lettuce cups


1 small head of radicchio
2 medium Bosc pears, firm but ripe, diced (about 3 cups)
1/2 cup dried cherries, roughly chopped
1 tablespoon fresh lemon juice
5 oz. blue cheese, crumbled
1/2 tablespoon honey plus more for garnish
1 teaspoon of fresh thyme leaves plus more for garnish
1/4 cup toasted hazelnuts, chopped



1. To prepare the radicchio cups; slice the head of radicchio in half and carefully un-peel the outer leaves off until you have about 8 little cups that will hold filling. Reserve the rest of the radicchio for another dish. Set the lettuce cups in ice water while you prepare the filling so they stay crisp.
2. To prepare the filling; add the diced pears, dried cherries, honey, fresh thyme leaves and lemon juice to a medium bowl and toss to coat. Add the crumbled blue cheese into the bowl and toss gently so the cheese does not break up too much.
3. To assemble; drain the radicchio cups and arrange on a serving platter. Add about a 1/4 cup (more or less depending on the size of your lettuce cups) of the pear mixture to each radicchio cup. Sprinkle with the toasted hazelnuts, additional thyme leaves and finish with a drizzle of honey if desired.
4. Serve immediately, the filling does not keep well.
NOTE: If you are not one for bitter lettuce, switch out the radicchio for a milder lettuce, such as butter lettuce or romaine. 

Topics: pears, appetizer

Apple, Avocado and Caramelized Onion Quesadilla Bites

Posted by Meg Raines on Jan 1, 2017 12:00:00 PM

Superbowl LI 2017 will take place on February 5th and good food is a must. This twist on the classic quesadilla will keep guests happy and their bellies full.

Prep Time: 5 mins
Cook Time: 25 minutes
Yield: 20 quesadilla bites


¼ cup unsalted butter
1 medium yellow onion, halved and sliced into thin strips
Salt, to taste  
Pepper, to taste
1 tablespoon balsamic vinegar
10 6 inch flour tortillas
2 ½ cups Chihuahua cheese
½ large Chelan Fresh apple, halved and thinly sliced (20 slices)
1 avocado, thinly sliced (20 slices)


1. Melt butter in a medium-size heavy-bottomed skillet on medium-high heat.
2. When butter just begins to brown, add onions, salt, and pepper. Stir periodically until onions soften, about ten minutes.
3. Add balsamic vinegar and stir rapidly to coat the onions. Continue to stir periodically until onions are caramelized, about five minutes. Remove onions from the skillet and set aside. Return cleaned skillet (or use a second heavy-bottomed skillet) to the stovetop set to medium heat.
4. To assemble quesadillas, place about two tablespoons of cheese on half of each tortilla. Top cheese with two tablespoons of the cooked onions. In a single layer over the onions, alternately arrange two apple slices and two avocado slices. Top with another two tablespoons of cheese. Fold each tortilla in half.
5. Cook as many quesadillas as will fit in a single layer in the skillet for about 60 seconds (or until the bottoms are just brown). Then, flip the quesadillas and cook the other sides for another 60 seconds. Repeat until all quesadillas are cooked.
6. Slice quesadillas in half and serve hot.


Topics: apples, appetizer

Apple Pear Fennel Salad

Posted by Meg Raines on Dec 29, 2016 5:38:06 PM
Apple_Fennel_1_1.jpgThis crisp fruit salad is bursting with tart, sweet and nutty flavors! Try it along side an intensely flavored stew or soup for a refreshing palate cleanser.

YIELD: 4 servings as a side salad


1 1/2 tablespoons fresh squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon white wine vinegar
2 teaspoons honey
1 tablespoon of shallots, minced
3 tablespoons of olive oil
1 small fennel bulb
1/4 cup fennel fronts, roughly chopped
1 large or 2 small Granny Smith apples
1 Anjoy or Bosc pear, ripe but firm
1/2 cup dried figs, thinly sliced lenthwise
2 tablespoons of fresh mint leaves, torn or roughly chopped
1/4 cup of hanelnuts, roasted, skins removed and roughly chopped
Salt and pepper to taste


1. To make the dressing; combine the lemon juice, lemon zets, white wine vinegar, honey and shallots in a small bowl and whisk until comined. Whisk in a pinch of sald and pepper. Pour the olive oil in slowly while whisking continuously and mix until the dressing is incorporated together. Taste for seasoning and adjust as needed, set aside. 
2. Cut the apple into quarters, remove the core and cut each quarter into thin slices, place in a large bowl. Repeat with the pear and add to the bowl with the apples. NOTE: If you will not be dressing the salad immediately, toss the fruit with a few teaspoons of lemon juice to prevent it from turning brown. 

Topics: apples, pears, appetizer

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