ROASTED CHERRIES
Based on a recipe from The Big Sur Bakery Cookbook. I ended up with a surplus of bing cherries recently and found this recipe online. I did not have either cherry brandy or the Banyuls Rimage wine on hand, rather substituted an Oregon-distilled pear brandy (although a suitable red wine will work). Serving suggestions: over ice cream, custard/flan, pound or sponge cake, plain yogurt (Greek yogurt) or even a simple slice of mild goat cheese. For kicks, I threw in a few Rainier cherries to test how they would taste roasted. Five ingredients-very easy!
Provided by COOKGIRl
Categories Dessert
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Note from the website: 'The cherries are roasted whole but can be pitted before serving, which is recommended if you are feeding those too young or too old to deal with the pits. (Don't pit them beforehand, or you'll release too many juices.)' However, CG stresses and highly recommends not serving the dessert to children. Furthermore, I would treat this dessert as more appropriate for adults and serve *only* to adults to avoid any problems and an emergency visit to the dentist. I can't imagine having to pit these *after* they've roasted. My two cents.
- Preheat oven to 450°.
- Place the whole cherries in a small roasting pan (I used an 8-inch cast iron skillet) sprinkle on the sugar, salt and pepper.
- Place pan or skillet in the oven and roast until the cherries start to release their juices and the sugar melts and begins to caramelize. This will take about 10 minutes but watch the cherries very carefully, as the sugar may start to burn.
- Remove from the oven, pour the brandy over and return for another 5 minutes and roast until the juices start to bubble up.
- Remove from the oven and let cool slightly before serving. Can be cooled completely and reheated gently on the stove top. (If you're removing the pits, do this before reheating.).
- Yield is estimated.
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XAHED AHMED
[email protected]These roasted cherries are a delicious and easy way to enjoy this summer fruit.
Lindarise Mccoy
[email protected]I've been making these roasted cherries for years, and I never get tired of them.
nati Alex
[email protected]These roasted cherries are the perfect addition to your next cheese plate.
Mapula Moswedi-monyepao
[email protected]I love making these roasted cherries for my friends and family. They're always a crowd-pleaser.
Qaisar Mukhtar
[email protected]These roasted cherries are a great way to add a pop of color to your dishes.
Qamar Mustafa
[email protected]I'm not usually a fan of roasted fruit, but these cherries are an exception.
Liltsa Mikrhkatouritsa
[email protected]These roasted cherries are so versatile. I've used them in pies, cakes, and even ice cream.
Abaseen Abaseen
[email protected]I added a little bit of cinnamon to the roasted cherries, and it gave them a really nice flavor.
Md Tsc b
[email protected]I roasted the cherries for a little longer than the recipe called for, and they were even better!
Diamond Wealte
[email protected]These are a great way to use up leftover cherries.
Rehan king2
[email protected]I've made these roasted cherries several times now, and they're always a hit.
Sandrene Patrick
[email protected]These roasted cherries are the perfect balance of sweet and tart. I could eat them by the handful!
Abubakkor siddik
[email protected]Meh.
Khiya Arkell
[email protected]Not bad, but I think I prefer fresh cherries.
Jasmine Ferguson
[email protected]Roasted cherries are a game-changer! I've been using them in everything from salads to desserts.
Local not
[email protected]I love making these roasted cherries. They're so easy, and they always turn out great.
Sk Sabbir
[email protected]These roasted cherries are incredible! I was skeptical at first, but they are bursting with flavor and make a great addition to so many dishes.