ROASTED BALSAMIC CHERRIES WITH VANILLA ICE CREAM — Fresh cherries are oven-roasted with balsamic vinegar, brown sugar and almond extract to create a delicious sauce that’s the perfect accompaniment to vanilla ice cream.
I always know when summer is in full swing by the abundance of fruit at the farmers’ market. Honestly, it’s hard not to come home with some of everything–peaches, apricots, pears, nectarines, plums…..but this week the cherries were especially irresistible.
And these Roasted Balsamic Cherries with Vanilla Ice Cream were the perfect way to use my market fresh cherries.
This may be my all time favorite cherry dish and I adore cherry pie! Thanks for sharing. ~ Linda
I had so many ideas swirling through my head for these cherries (including just eating them straight from the bag).
I also had some vanilla ice cream in the freezer, and I knew these cherries would make an amazing topping. I was not wrong.
I decided to roast them with a little balsamic vinegar and brown sugar, along with a splash of almond extract. Turned out to be a brilliant plan!
The cherries release their juices during the roasting process, and when that mixes with the balsamic vinegar and sugar, you get one amazing cherry ice cream topping–especially when the cherries are still a little warm.
Proving once again that when you use fresh ingredients, the most simple recipes can be the most delicious.
If you’re looking for a delicious, unique and super easy way to use those fresh, in-season cherries, these Roasted Balsamic Cherries are a must make this summer!
Be sure to save this recipe for Roasted Balsamic Cherries to your favorite Pinterest board for later.
Tips for Choosing and Storing Cherries
Appearance: Look for firm fruit with a deep, dark red color. You don’t need to worry about a lack of stem, but any stem present should be bright green. If cherries appear wrinkled around the stem, they are probably okay to eat, but not the freshest
Storage: Store cherries in a resealable plastic bag in the refrigerator. They should stay fresh for 3–5 days, and possibly up to two weeks. If you’d like to use your cherries immediately, store them at room temperature.
Wash cherries with cold water just before eating. Don’t wash them ahead of time, as they may absorb moisture, leading to splits or spoilage. Cherries can also be frozen.
You can pit them, or keep them whole with stems intact. Spread cherries in a single layer on a baking sheet, freeze until firm, and then place in a zip-top bag or freezer safe container.
Here’s what you’ll need to make Roasted Balsamic Cherries with Vanilla Ice Cream
- Balsamic vinegar
- Brown sugar
- Almond extract
- Vanilla ice cream
- 1 pound bing cherries, washed and pitted
- 1/4 cup balsamic vinegar
- 3 tablespoons brown sugar, divided
- 1 teaspoon almond extract
- Pinch of salt
- Your favorite vanilla ice cream
- Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Line the baking sheet with foil, then spray the foil with non-stick cooking spray.
- Place pitted cherries in a medium bowl.
- In a small bowl, combine balsamic vinegar, 2 tablespoons brown sugar, almond extract and salt. Pour mixture over cherries and toss gently to coat.
- Pour the cherries and balsamic mixture onto the prepared pan in an even layer.
- Roast for 20-25 minutes or until cherries have softened and begun to release their juices. Return cherries, along with any juices, to a medium bowl.
- Cool slightly then taste for sweetness. If desired, add an additional tablespoon of brown sugar and mix well. Serve warm over your favorite vanilla ice cream.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 44mgCarbohydrates: 25gFiber: 2gSugar: 21gProtein: 2g
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Who Dished It Up First: This is an original recipe.