Roasted Buttered Cherries

I may have accidentally, totally on purpose, bought two pounds of fresh dark red, beautifully sweet cherries. They were on sale for under $2.00 a pound – which, I don’t know what part of the world you live in, but that RARELY happens here – so I totally went a bit cross-eyed in the produce section and bought two pounds.

It occurs to me now, as I type this, that this is the third dessert recipe (and the second featuring ice cream) you’ve gotten from me this month. Sorry, not sorry. It’s summer: I want all the fresh and or ice cream related things.

First and foremost if you’re going to eat fresh cherries get thyself a cherry pitter. DO EET. It will save you time and from having crazy red stained fingertips (really, your hands will look like a crime scene if you pit cherries with a knife #learnfromme).

This dessert is one of those lovely things you can make ahead of time (the cherries really do need to cool), that is INCREDIBLY easy to make (you mix three things together and plop it in the oven), and utterly decadent (hello, butter). You’ve got no excuses for not making this: if you can operate and oven, you can AND should make this.

SIDEBAR: Have you all watched Glow on Netflix? You really, really, REALLY need to check it out if you A) love all things 80s, or B) have a passion for wrestling. And then after (or before) you’ve watched the series you can watch the documentary about the actual Gorgeous Ladies of Wrestling. If nothing else, WATCH IT FOR THE MUSIC AND THE GLITTER. Added bonus: PIZ IS ALL GROWN UP.

SECOND SIDEBAR: I finally got to watch Moana and YOU GUYS … this movie is flipping fantastic. I knew it was going to be good (how could it not with Lin-Manuel Miranda involved), but I was unprepared for exactly how awesome it was. It’s on Netflix now if you need to see if (or have a kiddo in your life that hasn’t seen it).

Roasted Buttered Cherries
originally from Bon Appetit

Ingredients:627cherries-1503974_1920

3 cups pitted cherries
4 TBSP unsalted butter, melted
¼ cup sugar
Vanilla ice cream (for serving)

Directions:

Preheat oven to 350°.

Toss cherries with butter and sugar on a rimmed baking sheet and roast until softened and caramelized, 15–20 minutes (my cherries came in perfectly roasted and caramalized at 28 minutes – so just keep an eye on them and keep roasting if they don’t look done after the initial 15 – 20 minutes).

Let cool.

Serve over vanilla ice cream.

Have you tried out any new summertime desserts this summer yet? What was your favorite so far?

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