Roasted Cherries
30 mins (prep 15, cooking 15)
5 ingredients
3-4 servings
Based on a recipe from The Big Sur Bakery Cookbook. I ended up with a surplus of bing cherries recently and found this recipe online. I did not have either cherry brandy or the Banyuls Rimage wine on hand, rather substituted an Oregon-distilled pear brandy (although a suitable red wine will work). Serving suggestions: over ice cream, custard/flan, pound or sponge cake, plain yogurt (Greek yogurt) or even a simple slice of mild goat cheese. For kicks, I threw in a few Rainier cherries to test how they would taste roasted. Five ingredients-very easy!

Categories:  fruit , <-30-mins , european , pitted-fruits , cherries , time-to-make , dessert ,
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Serving Size (45.91 g)
Servings 3
Amount per Serving
Calories 54.23 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.0%
Saturated Fat 0.0g 0.0%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 3.55mg 0.44%
Total Carbohydrate 10.19g 10.19%
Dietary Fiber 0.0 g 0.0%
Sugars 9.69 g %
Protein 0.03g 0.15%
Vitamin A 0.39IU% Vitamin C 0.0mg%
Calcium 9.76mg% Iron 0.16mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
very ripe, large, fresh cracked black pepper