I have a cherry to pit with you guys.
HA! I kid, I kid…I don’t have a cherry to pit with you guys. Because I spent my whole life yesterday pitting all of these bad boys – no more pits up in here!
Really though, can we just confirm real fast that pitting cherries is one of the most tedious kitchen tasks one can do? I mean, I know that cherry pitters EXIST and all, but I’m not really the kind of gal that keeps random kitchen instruments lying around in wait for the twice a year use that it would get. So I suck it up and whine about it on my blog instead! Winning…?
Honestly though, this recipe is RIDICULOUS in how delicious it is and I would ONLY recommend doing it with fresh cherries. The frozen ones will suffice in the winter months when the fresh ones are nonexistent, but to really get the texture and flavor JUSTRIGHT you really just can’t skimp on the fresh cherries. So me and my trusty straw will go to work pitting cherries and otherwise making an insane red mess in my otherwise spotless (HAHA) kitchen.
Have you ever pitted cherries with a straw? I have a hard plastic one from an old Starbucks cup and that’s what I use to pit these bad boys. Just push the straw through the cherry and it’ll push the pit out. It WILL make a mess, but it’s only a bajillion times faster than cutting the pits out by hand. True story.
SOOOOO here’s the thing: you should make this, bite the bullet and pit the cherries, and then taste the blissful finished product that will make you totally forget what a pain it is to pit cherries without a cherry pitter. Seriously. DO this.
HONEY BALSAMIC ROASTED CHERRIES
- 4 cups fresh pitted cherries
- 2 Tbsp honey
- 2 Tbsp aged balsamic vinegar
- 1 Tbsp vegetable or canola oil
Preheat oven to 450. Spread the pitted cherries in an even layer on a baking sheet. Whisk together the honey, vinegar and oil until combined and pour over the cherries, tossing to coat. Roast at 450 for 20-25 minutes, stirring every 5-10 minutes, until the cherries start to look wrinkled and the juices start to thicken. Remove from oven and let sit for about 5 minutes to cool, and then serve however your little heart desires! I served mine with frozen yogurt, but ice cream or regular yogurt would be fabulous too!
P.S. I talked about pits in some form or fashion 15 times on this post. That is all.