Just when I thought straight-up cherries by the handful couldn’t be improved upon.
Applying heat to just about anything – but particularly juicy fruit – makes it better.
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.
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?
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.
Honey Balsamic Roasted Cherries
Adapted from Heather’s Dish.
fresh cherries, pitted
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.