Skip to main content

Roasted Cherries and their uses

Published Date
Author Aimee

A simple tutorial for easy oven roasted cherries and practical recipes ideas for using them in breakfasts and desserts.

There’s something to be said for taking an unidentifiable lump of frozen fruit and transforming it into a luscious, fragrant compote. I experienced that bewitching alchemy recently when I unearthed a stash of summer cherries from my freezer and roasted them for my quinoa breakfast bowls. Quelle magique!

Fresh cherry season is short and sweet, which is why it makes sense to keep a bag or two in the freezer for year round enjoyment. Of course, you run the risk of forgetting about them completely, until mid-January, which is really, a gift in disguise.

In this post I’ll give you my absurdly simple method for roasting (previously frozen) dark sweet cherries on a sheet pan and all the wonderful dishes that the ruby red compote can enhance.

How to Roast Cherries

Similar to how we roast squash to caramelize the natural sugars or roast strawberries to intensify the sweetness, roasting cherries is a simple cooking technique designed to bring out the best flavours in the ingredient.

I love how the cherries hold their shape in the oven, but release some of their crimson juices. This juice caramelizes and reduces into a thick syrup that coats the fruit.

The result is a lush compote that’s perfect for spooning over ice cream, stirring into yogurt, or a dozen other even more delicious serving ideas that I share below.

Tips for Roasting Cherries

One layer of cherries on a sheet pan, with plenty of space around them, is key to the roasting process. This allows the heat to easily move about them and ensures even cooking.

A sprinkling of sugar helps the juices thicken and sweetens the final product. A splash of almond extract enhances the classic cherry flavour.

See my notes at the bottom of the post on additional, creative flavour pairings such as balsamic vinegar, black pepper, Tonka bean and more. It’s winter; we have more time for creative play in the kitchen.

Chef’s tip: if you are using sour cherries, double the sugar! This recipe was tested with sweet Bing cherries, but would be equally as delicious with Rainer, or whatever you have available to you.

Lastly, keep a close eye on your cherries while roasting! Cherries have a high sugar content and can scorch easily. During the last 10 minutes of cooking, check them often, as oven temperatures vary.

Uses for Roasted Cherries

At a recent dinner party, I set out bowls, spoons, two tubs of ice cream and a generous jar of roasted cherries in syrup. Guests could choose between vanilla or chocolate ice cream and spoon the compote over to make a simple parfait. Simple and sensational, it was a fun dessert for a dark January night.

Here are many more ideas for serving your roasted cherries. I know you’ll find one or two uses that suits your family food culture at home.

Breakfast

Savoury

I’m looking for more ideas here! Share yours in the comments.

Desserts

Recipe: Roasted Cherries

Now that you’ve learned how simple roasting cherries can be, and how to use the compote, on to the recipe! PS: If you’re really into cherries this year, I’ve got a Pinterest board for you.

Print

Roasted Cherries

Simple to prepare, these roasted cherries in syrup make a delicious condiment for topping breakfast bowls or desserts.
Cuisine Greek
Keyword Baking
Essential Ingredient Cherries
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 pint jar

Ingredients

  • 4 cups frozen cherries
  • 1/3 cup cane sugar
  • 1/4 teaspoon almond extract

Instructions

  • Preheat the oven to 350℉. Line a rimmed baking sheet with parchment paper.
  • Tumble cherries onto the prepared pan. Leave to defrost for a few minutes while the oven preheats.
  • Sprinkle cherries with sugar and almond extract. Stir to coat the cherries.
  • Place on the middle rack of the oven. Roast for 40 minutes, rotating the pan once halfway through the baking time. Cherries will darken, juices will run and create a syrupy-sauce
  • Remove from oven and cool slightly. Transfer into a jar while still warm, before the juices have a change to congeal. I like to use a firm spatula or bench scraper to get all of the cherry sauce off the pan.
  • Serve once cooled or cover and refrigerate for up to 7 days.

Flavour Variations for Roasted Cherries

Once upon a time, on a magical press trip to Northern Greece, I spent some time learning about cherries from the source. We ate cherries every day, in many forms, and my eyes were opened to the possibilities of this stone fruit.

Traveling with other food writers, we swapped recipe for cocktails, cakes and compotes, all highlighting the beloved cherry. (Like this Bourbon Cherry Highball!)

The fruit truly lends itself well to a myriad of spices and flavourings. At this time of year, I love warming winter spices like nutmeg, vanilla, cloves and black pepper.

When you roast your cherries, play around with any one of these flavouring add-ins:

  • Bay leaf
  • Vanilla bean
  • Almond extract
  • Nutmeg and other warm winter spices.
  • Balsamic Vinegar
  • Tonka bean
  • Black pepper
  • Sumac

How will you use roasted cherries? Let me know in the comments.

Original article: Roasted Cherries and their uses