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Heather's Dish

Heather's Dish

Honey Balsamic Roasted Cherries

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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.

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Comments

  1. Jamie says

    July 5, 2013 at 11:28 am

    These sounds amazing! What is the best way to store them if they don’t get eaten in 1 sitting?

    Reply
    • Heather says

      July 6, 2013 at 9:34 am

      Thanks Jamie! I just stored mine in the fridge and heated them up in a skillet slightly when I was ready to eat again (which was about 2 seconds later!!!)

      Reply
  2. Jeanette says

    August 12, 2012 at 1:47 pm

    I just love the sound of this! Would be great on top of some yogurt.

    Reply
  3. Averie @ Averie Cooks says

    August 11, 2012 at 7:16 am

    saw Gina link these back and they are two of my fave things in one: balsamic + cherries. MMMMM!!!

    Reply
  4. Lana @ Never Enough Thyme says

    August 8, 2012 at 7:29 am

    I do have a cherry pitter and it makes the job so fast and easy. I’m definitely trying this asap. Looks fabulous!

    Reply
  5. Laurie {Simply Scratch} says

    August 8, 2012 at 5:55 am

    I bet these are crazy delicious! Yup… gotta make these!

    Reply
  6. DANNIE says

    August 8, 2012 at 12:39 am

    Have you tried canning these> They sound wonderful and would make great Christmas gifts! Thanks for sharing.

    Reply
    • Heather says

      August 8, 2012 at 11:01 am

      i didn’t think of that, but great idea!

      Reply
  7. Kelly says

    August 7, 2012 at 2:29 pm

    Oh I love cherries….this is perfect!

    Reply
  8. Julie @Savvy Eats says

    August 7, 2012 at 2:06 pm

    YUMMMM. And I’m so jealous — most of the cherry crop in my area was completed wiped out by the freak weather earlier this year 🙁

    Reply
  9. Heather @ Side of Sneakers says

    August 7, 2012 at 11:48 am

    These sound amazingly delicious…but I’m already wincing at the task of pitting that many cherries haha.

    Reply
  10. Claire @ Live and Love to Eat says

    August 7, 2012 at 11:42 am

    I’m obsessed with cherries – and my pitter was the best $9 I spent considering how many bags of cherries I bought when they were $1.99/lb. 🙂

    Reply
    • Heather says

      August 7, 2012 at 8:59 pm

      i totally need to bite the bullet…maybe next season 😉

      Reply
  11. claire @ the realistic nutritionist says

    August 7, 2012 at 11:34 am

    Your photos are amazing!!!

    Reply
    • Heather says

      August 7, 2012 at 8:59 pm

      thank you so much claire!

      Reply
  12. kelley {mountain mama cooks} says

    August 7, 2012 at 8:14 am

    Holy gorgeous! Just pinned to my list of recipes I MUST try. I need to get on it quickly since cherry season is almost over. These look amazing, seriously!!

    Reply
    • Heather says

      August 7, 2012 at 10:01 am

      thanks Kelley! they’re really incredible – let me know how you like ’em!

      Reply
  13. Anna @ On Anna's Plate says

    August 7, 2012 at 7:39 am

    Yep, pitting cherries is a pain…but this definitely looks worth it!!!

    Reply
  14. Gina @ Running to the Kitchen says

    August 7, 2012 at 7:33 am

    Heather!!! oh my gosh…did you know I was planning to make a roasted cherry ice cream later on? You did obviously…that’s why you posted this so now I can steal your roasting method 🙂
    I’m dreading the pitting part though, I need one of those oxo pitters badly.

    Reply
    • Heather says

      August 7, 2012 at 10:01 am

      girl, the pitting is the pits (ha. ha. ha.) but it’s SOOOOOOOO completely worth it! i can’t wait to see your recipe!

      Reply
  15. Kim in MD says

    August 7, 2012 at 6:17 am

    Ha ha! This post made me laugh! I love cherries…this recipe is screaming “make me now” to me! 🙂

    Reply
    • Heather says

      August 7, 2012 at 10:00 am

      YOU SHOULD DO IT! 🙂

      Reply

Trackbacks

  1. Blogging for Hope: Frozen Treat | Wicked Healthy Washingtonian says:
    August 13, 2013 at 7:49 am

    […] {I played with this recipe for Honey Balsamic Roasted Cherries} […]

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  2. Healthy Labor Day Recipes | Summer Send Off says:
    August 28, 2012 at 7:04 am

    […] Honey Balsamic Roasted Cherries […]

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  3. Tuesday Things | Live and Love To Eat says:
    August 21, 2012 at 6:50 pm

    […] honey balsamic roasted cherries are just begging for brie and toasty […]

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  4. Roasted cherry ice cream says:
    August 11, 2012 at 5:31 am

    […] let’s talk about these cherries which is what the actual bookmark […]

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