Honey Balsamic Roasted Cherries

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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.

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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.

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Honey Balsamic Roasted Cherries


July 29, 2014


fresh cherries, pitted


balsamic vinegar

extra-virgin olive oil

a sprig of fresh rosemary (optional)

freshly ground black pepper (optional)


1Preheat 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.

2Roast 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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14 comments on “Honey Balsamic Roasted Cherries

  1. Julie @ WolfItDown
    July 29, 2014 at 7:55 am

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

  2. Lana
    July 29, 2014 at 9:40 am

    That is all.

  3. Heidi M
    July 29, 2014 at 12:12 pm

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

  4. Stephanie
    July 29, 2014 at 4:40 pm

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


  5. Heather Christie
    July 29, 2014 at 4:57 pm

    Looks yummy! Any tips for pitting cherries?

  6. Julie
    July 29, 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
    July 29, 2014 at 9:36 pm

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

  8. jake
    July 30, 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).


  9. Diane
    July 30, 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
    August 1, 2014 at 8:30 am

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

  11. molly
    August 4, 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…)

  12. Darcie
    August 6, 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.

  13. Lori S.
    July 28, 2015 at 6:50 pm

    This was delicious! My hubby was skeptical but really loved it! I would halve the cherries next time though! Thanks for this recipe!

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