it’s cherry season here in the midwest. hurray!! and while eating them straight out of the bowl is what cherries are all about, i thought it might be nice to do something a little different with the 2 pounds (!!) i picked up at the farmer’s market last week. i decided that roasting them might be an interesting option. i decided to keep it simple: i lined a rimmed baking sheet with foil and drizzled the cherries (stemmed but not pitted) with a bit of olive oil. i gave them a few grinds of coarse black pepper – i think there is something exotic about fruit and spice – and put them in a 400 degree oven.
i let them roast for about 30 minutes or until they had darkened and softened quite a bit.
oh yum!! they taste like cherry pie but without the pie part. and the best part? the pits slip right out!! i served them over a chocolate pound cake with a bit of vanilla ice cream. TDF!! (to die for) these would also make a great base for a fruit salsa – say with some red onion and a bit of jalapeno? it would be great with pork. sometimes it’s good to think outside the bowl;))
peace – jodi.