Honey Balsamic Roasted Cherries

Screen Shot 2014 07 28 at 6.58.23 PM 585x582 Honey Balsamic Roasted Cherries

Just when I thought straight-up cherries by the handful couldn’t be improved upon.

cherries Honey Balsamic Roasted Cherries

Applying heat to just about anything – but particularly juicy fruit – makes it better.

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You can roast cherries, of course. They get along well with balsamic vinegar, and a sprig or two of fresh rosemary, and a good grinding of black pepper. And the heat of the oven until the slump over and into each other, and give up their juices, which then caramelize on the parchment papered-pan.

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The whole thing takes about fifteen minutes, and then you can pour the warm cherries and their tangy juices over a log of soft goat cheese and bring it out onto the deck with a bottle of wine. Yes?

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Or cool them down and spoon them over thick yogurt and granola in the morning with your coffee. Either way. I imagine the combo would also do well over ice cream, or whirled into a milkshake.

roasted cherries 11 Honey Balsamic Roasted Cherries

Honey Balsamic Roasted Cherries

fresh cherries, pitted
honey
balsamic vinegar
extra-virgin olive oil
a sprig of fresh rosemary (optional)
freshly ground black pepper (optional)

Preheat the oven to 400F. Spread the cherries out in a single layer on a parchment-lined rimmed baking sheet. Whisk together equal amounts of honey and balsamic vinegar with about half as much oil (about 1/4 cup honey and balsamic and 2 Tbsp. oil for 1 L cherries) and pour over the cherries. Add a sprig of rosemary, if you like, and toss to coat. Grind over a bit of black pepper.

Roast for 10-20 minutes, stirring once or twice, until the cherries soften and release their juices and everything gets dark and sticky. Serve warm, over ice cream or a soft log of goat cheese, on a cheese board or good bread, or over thick plain yogurt and granola.

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July 29 2014 07:42 am | dessert and preserves

13 Responses to “Honey Balsamic Roasted Cherries”

  1. Julie @ WolfItDown on 29 Jul 2014 at 7:55 am #

    Now there’s a combination I would never have thought of, but it looks amazing! :D Great photos as well :) x

  2. Lana on 29 Jul 2014 at 9:40 am #

    YUM.
    That is all.

  3. Heidi M on 29 Jul 2014 at 12:12 pm #

    Do this to fresh peaches… Maybe add some lemon thyme?
    Heidi

  4. Stephanie on 29 Jul 2014 at 4:40 pm #

    Would this be easy to jar for use in the winter?

    Thanks!

  5. Heather Christie on 29 Jul 2014 at 4:57 pm #

    Looks yummy! Any tips for pitting cherries?

  6. Julie on 29 Jul 2014 at 7:08 pm #

    Ooh, brilliant Heidi! And Stephanie.. you probably could jar it, although it’s not overly syrupy after being roasted – I think I’d freeze it instead! Sorry Heather, I don’t have any brilliant tips for pitting cherries!

  7. Sherri on 29 Jul 2014 at 9:36 pm #

    Made this tonight at the cabin with BC cherries. Delicious ! Rave reviews from the gang !

  8. jake on 30 Jul 2014 at 1:23 pm #

    Cherries = July here. A partially unbent paperclip makes a good cherry pitter – stick one of the curves/loops in the stem end, and scoop out the stone with a loop of the clip. It’s usually pretty tidy, and you don’t have a hole straight through the cherry.

    The tip of paring knife works too.

    Julie – have you made cherry jam? – I remember big jars at breakfast at a hotel in Munich. I haven’t made any tho’ – maybe with a bit of kirsch and a few drops of something almond-y (flavouring/liqueur).

    jake

  9. Diane on 30 Jul 2014 at 6:42 pm #

    Wow! I made this tonight. it was so easy and delicious with ripe BC cherries. This recipe is a keeper. Thanks Julie.

  10. Julia @ The Domestic Blonde on 01 Aug 2014 at 8:30 am #

    Julie, I need to know how you pit your cherries! Do you use a pitter?

  11. On bears, silence, and unhealthier eating | Peace at Home Project on 01 Aug 2014 at 5:59 pm #

    […] more food stories to share next week. I am terribly excited, for example, about the suggestion of roasting cherries with honey and balsamic, (thank you Julie Van RosenDaal for this […]

  12. molly on 04 Aug 2014 at 9:37 pm #

    oh, hell.

    it’s 11:37 p.m. i can hardly fire up the oven NOW.

    then again, i can hardly wait until morning…

    (at least i have an oven. counting blessings, here…)

  13. Darcie on 06 Aug 2014 at 7:32 am #

    This was a huge hit this weekend when made for friends. The small amount that was left over was good on french toast the next morning.

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