📝 About This Recipe
This sophisticated dessert transforms humble stone fruit into a molten, ruby-red masterpiece through the alchemy of high-heat roasting. The addition of Kirsch—a clear brandy distilled from morello cherries—intensifies the fruit's natural essence, while a touch of balsamic vinegar adds a complex, savory depth. It is a versatile preparation that bridges the gap between rustic comfort and elegant fine dining, perfect for highlighting the peak of cherry season.
🥗 Ingredients
The Fruit Base
- 1.5 pounds Fresh Sweet Cherries (stemmed and pitted; Bing or Rainier work beautifully)
- 1/3 cup Granulated Sugar (adjust slightly based on the sweetness of the fruit)
- 2 tablespoons Light Brown Sugar (packed; for a hint of molasses)
The Maceration & Aromatics
- 3 tablespoons Kirsch (Cherry Brandy) (high quality for best flavor)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1 teaspoon Aged Balsamic Vinegar (adds acidity and depth)
- 1 tablespoon Fresh Lemon Juice (to brighten the flavors)
- 1 teaspoon Orange Zest (finely grated)
- 1 pinch Kosher Salt (to balance the sweetness)
- 1 whole Star Anise (optional, for a subtle spicy undertone)
Finishing Touches
- 1 tablespoon Unsalted Butter (cut into small cubes)
- 4-5 leaves Fresh Mint Leaves (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven to ensure even caramelization.
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2
Wash the cherries thoroughly, pat them dry with a kitchen towel, and remove the stems. Use a cherry pitter to remove the stones while keeping the fruit as whole as possible.
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3
In a large mixing bowl, combine the pitted cherries with the granulated sugar, light brown sugar, and the pinch of kosher salt.
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4
Scrape the seeds from the vanilla bean pod and add them to the bowl. Toss the empty pod in as well to infuse the juices during roasting.
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5
Add the Kirsch, lemon juice, balsamic vinegar, and orange zest. Toss the mixture gently until every cherry is glossed with the liquid and sugar.
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6
Transfer the cherry mixture into a 9x13 inch ceramic baking dish or a large cast-iron skillet. Ensure the cherries are in a single layer to allow for proper roasting rather than steaming.
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7
Nestle the star anise (if using) into the center of the dish.
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8
Dot the top of the cherries with the small cubes of unsalted butter; this will create a silky, emulsified sauce as the fruit juices release.
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9
Place the dish in the oven and roast for 15 minutes. You should hear a gentle sizzling and smell the vanilla and cherry aromas.
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10
Remove the dish briefly and give the cherries a careful stir, basting them with the accumulating syrupy juices.
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11
Return to the oven for another 5-10 minutes, or until the juices have thickened into a rich syrup and the cherries are tender but still holding their shape.
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12
Remove from the oven and let the dish rest for 5 minutes. The syrup will continue to thicken slightly as it cools.
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13
Discard the vanilla pod and the star anise before serving.
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14
Spoon the warm cherries and their ruby syrup into bowls or over your chosen accompaniment, garnishing with fresh mint if desired.
💡 Chef's Tips
Use a cherry pitter to save time, but if you don't have one, a sturdy straw or a pastry tip can push the pits through effectively. Don't skip the balsamic vinegar; it provides a necessary 'backbone' of acidity that prevents the dish from being cloyingly sweet. If your cherries are exceptionally juicy, you can strain the syrup into a small saucepan after roasting and reduce it on the stovetop for 2 minutes for an even thicker glaze. For a non-alcoholic version, substitute the Kirsch with an equal amount of tart cherry juice and a drop of almond extract. Ensure your baking dish is oven-to-table safe, as the presentation of the bubbling fruit is stunning.
🍽️ Serving Suggestions
Serve warm over a generous scoop of high-quality vanilla bean ice cream or gelato. Spoon over thick Greek yogurt or labneh topped with toasted pistachios for a sophisticated breakfast. Pair with a crisp glass of Demi-Sec Champagne or a sweet Riesling to complement the fruit's acidity. Use as a topping for toasted brioche or sourdough slathered with fresh ricotta cheese. Serve alongside a simple almond flour cake or shortbread cookies to soak up the extra syrup.