Hello, my name is Meghan and I’m addicted to cherries. Admitting is the first step, right? It is officially that time of year when I walk into the grocery store and kiss my money goodbye on that big display staring me down in the produce department. And seriously, I always think I’m buying a reasonable amount until I go to pay, and then it’s all like what??! But they’re so worth it.
And then I have all these plans for cherry desserts and what happens? I gobble all the cherries up. I won’t even tell you how many cherry desserts were supposed to happen last summer and yet there is not one cherry dessert on this site… I told you it’s a problem.
So this year I am determined to share a recipe or two, or just put them in everything because while they’re amazing right out of the bowl, they’re even more amazing when you roast them. You may remember last summer I went on a bit of a binge with roasted strawberries, putting them in cupcakes and banana bread, OMG that banana bread. I guess I have a thing with roasting fruit too.
But the cherries, I can’t. I recommend making extra because they’ll disappear right off that sheet pan. It’s also the easiest recipe ever. You just toss pitted cherries with a little sugar and vanilla bean paste, spread them out evenly on a sheet pan and send them off into the oven to do their thing.
I really like using vanilla bean paste in this recipe because when you toss everything together, the paste helps the sugar adhere to the cherries. You can use half a vanilla bean in place of it, but the paste is on point. You also want to stir them around halfway through to make sure they cook evenly.
About 15 minutes later, when they’re bubbling up, you’ll be looking at something like this! I told you these were good, and you see around the edges where it gets a little golden and starts to caramelize, that’s the best. Let them rest for about 5 minutes and then transfer them to a jar, making sure to scrape up as much of that beautiful, sticky cherry juice as possible.
These are amazing on ice cream, on french toast, or use them to zhush up your morning yogurt. Or you could be like me and just get yourself a spoon and call it a day. They’re also really amazing in a new dessert I’ll be sharing next week so make sure you stock up! I definitely don’t see my addiction ending soon…