Roasted Cherries Recipes

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ROASTED CHERRY TOMATOES

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 6



Roasted Cherry Tomatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
  • Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

4 pints cherry tomatoes
Good olive oil
Kosher salt
Freshly ground black pepper
20 fresh basil leaves, chopped or julienned
Sea salt

ROASTED CHERRIES WITH TOFU "PANNA COTTA"

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



Roasted Cherries with 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.

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

OVEN-DRIED CHERRIES

In addition to using these cherries in our Crunchy Summer Salad, you can also serve them at room temperature with a mild cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups

Number Of Ingredients 5



Oven-Dried Cherries image

Steps:

  • Heat the oven to 300 degrees. Line two baking sheets with parchment, and set aside.
  • In a medium bowl, toss red cherries with balsamic vinegar and 1 tablespoon sugar. In another bowl, toss yellow cherries with white balsamic vinegar and remaining tablespoon sugar. Let cherries stand 30 minutes.
  • Arrange cherries cut-sides up on the prepared baking sheets. Bake until cherries are wrinkled but still moist, 30 to 40 minutes. Transfer sheets to a wire rack to cool completely. Store the cherries in an airtight container, refrigerated, up to 1 week.

1 pound red cherries, stemmed and pitted
1 tablespoon balsamic vinegar
2 tablespoons sugar
1 pound yellow cherries, stemmed and pitted
1 tablespoon white balsamic vinegar

ROASTED CHERRIES

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



Roasted Cherries image

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.

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

ROASTED CHERRIES

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



Roasted Cherries image

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.

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

ROASTED DUCK WITH CHERRIES

Make and share this Roasted Duck With Cherries recipe from Food.com.

Provided by Chef Kate

Categories     Whole Duck

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 5



Roasted Duck With Cherries image

Steps:

  • Remove any fat from the cavity of the duck and pierce the skin of the legs and breast with the tip of a knife or the tines of fork (helps to render out the fat).
  • Season the duck well with salt and pepper inside and out and let the duck sit at room temperature for 30 minutes before roasting.
  • Preheat oven to 400°F.
  • Roast the duck on a rack in a roasting pan for 45 minutes, turning it from side to side every ten or so minutes and finishing with it breast side up.
  • Pour off as much fat as possible (reserve it for other uses--like the best french fries there are).
  • Add the cherries, the wine and the stock and roast for another 15 minutes--the duck should still be pink next to the bone.
  • Allow the duck to rest 15 minutes before carving.
  • To carve, remove the legs, slice the breast and reserve all the juices.
  • Skim the juices again, taste for seasoning and serve the duck garnished with the cherries and the de-fatted pan juices.

Nutrition Facts : Calories 1433.4, Fat 134.3, SaturatedFat 45.1, Cholesterol 259.2, Sodium 236.5, Carbohydrate 11.8, Fiber 1.4, Sugar 9.1, Protein 40.2

1 (3 -4 lb) duck
salt and pepper
1/2 lb cherries, pitted
3 tablespoons madeira wine
1/4 cup chicken stock, prefereably homemade

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