Roasted Cherries Recipes

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ROASTED CHERRIES WITH TOFU "PANNA COTTA"



Roasted Cherries with Tofu

A quick turn in the oven with honey and lemon juice brings out the flavor of fresh sweet cherries. Serve with luscious, custardy steamed tofu -- no molding or chilling required for this healthy dessert!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 5

2 cups pitted fresh sweet cherries (12 ounces)
3 tablespoons honey, plus more for drizzling
1 tablespoon fresh lemon juice
1 pint fresh raspberries
1 package (16 ounces) silken tofu

Steps:

  • Preheat oven to 375 degrees. Toss cherries with honey and lemon juice on a rimmed baking sheet. Roast, stirring once, until just beginning to caramelize, 15 to 20 minutes. Remove from oven and stir in raspberries.
  • Meanwhile, set a steamer basket in a saucepan containing 1 inch water; bring to a boil. Place tofu in basket, cover, and steam until heated through, about 8 minutes. Divide tofu among bowls and top with cherries and a drizzle of honey.

CHERRY AND GOAT CHEESE BRUSCHETTA



Cherry and Goat Cheese Bruschetta image

Don't wait until dessert to serve this juicy summertime fruit -- take cherries on a savory spin as a bruschetta topping. Sprinkle on fresh thyme leaves for extra flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 35m

Yield Makes 12 toasts

Number Of Ingredients 6

3 cups pitted and halved dark sweet cherries
1 tablespoon extra-virgin olive oil
A few fresh thyme sprigs
Coarse salt
10 ounces fresh goat cheese, room temperature
Twelve 1/2-inch-thick slices of toasted rustic bread

Steps:

  • On a rimmed baking sheet, toss cherries with olive oil and a few fresh thyme sprigs; lightly season with salt. Bake at 425 degrees until the juices begin to caramelize, about 17 minutes.
  • Spread goat cheese among slices of toasted rustic bread. Spoon on the fruit and serve.

ROASTED CHERRY TOMATOES



Roasted Cherry Tomatoes image

This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!

Provided by Kristen M

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 8

Number Of Ingredients 5

¼ cup olive oil
1 tablespoon balsamic vinegar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 pints cherry tomatoes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
  • Spread cherry tomatoes in an even layer on a rimmed baking sheet.
  • Roast until skins are slightly shriveled, 35 to 40 minutes.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 5.5 g, Fat 7.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 446.7 mg, Sugar 0.3 g

ROASTED CHERRIES



Roasted Cherries image

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!

Provided by COOKGIRl

Categories     Dessert

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 5

24 large plump and very ripe cherries (I left the stems intact)
2 tablespoons demerara sugar
1 pinch sea salt
1 few grinds of fresh cracked black pepper
1/4 cup cherry brandy (or Banyuls Rimage wine) or 1/4 cup red wine

Steps:

  • Note from the website: 'The cherries are roasted whole but can be pitted before serving, which is recommended if you are feeding those too young or too old to deal with the pits. (Don't pit them beforehand, or you'll release too many juices.)' However, CG stresses and highly recommends not serving the dessert to children. Furthermore, I would treat this dessert as more appropriate for adults and serve *only* to adults to avoid any problems and an emergency visit to the dentist. I can't imagine having to pit these *after* they've roasted. My two cents.
  • Preheat oven to 450°.
  • Place the whole cherries in a small roasting pan (I used an 8-inch cast iron skillet) sprinkle on the sugar, salt and pepper.
  • Place pan or skillet in the oven and roast until the cherries start to release their juices and the sugar melts and begins to caramelize. This will take about 10 minutes but watch the cherries very carefully, as the sugar may start to burn.
  • Remove from the oven, pour the brandy over and return for another 5 minutes and roast until the juices start to bubble up.
  • Remove from the oven and let cool slightly before serving. Can be cooled completely and reheated gently on the stove top. (If you're removing the pits, do this before reheating.).
  • Yield is estimated.

ROASTED CHERRIES



Roasted Cherries image

Provided by Jeni Britton Bauer

Categories     Sauce     Dessert     Roast     Fourth of July     Valentine's Day     Low Fat     Kid-Friendly     Quick & Easy     Mother's Day     Father's Day     Cherry     Summer     Shower     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 1/4 cups

Number Of Ingredients 3

2 cups pitted fresh or frozen (not thawed) red or black cherries
2/3 cup sugar
2 teaspoons cornstarch

Steps:

  • Preheat the oven to 400°F.
  • Combine the cherries, sugar, and cornstarch in a 9-inch square baking dish, tossing to mix. Roast for 30 to 45 minutes, until the juices are thickened and bubbly, stirring every 15 minutes. Let cool completely, then chill in the refrigerator.

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