I have plans for these cherries. Big ones that requires yeast and time and a lot of kneading and did I mention time?
For now, I have a lot of speculation and combinations and a multitude of cheeses that I pair with these morsels… but time, there’s just simply not enough. For now, I am more than content to put these warm, rosemary roasted cherries on some brie or mixed into a salad with blue cheese. They’re great with a tad of honey.
To roast cherries, just pit* the cherries and string them onto rosemary branches. The stems are too thin for grilling so I suggest doubling up on the stems if you plan on grilling. In the oven, they take at least 30 minutes if you have it on 350°F. The longer you roast, the less juicy they get so don’t go overboard unless you want cherries for your granola.
*If you love cherries as much as I do, it’s worth investing in one of these gadgets. It is worth every penny. Before I got mine, the kitchen would get quite bloody each time I made cherry preserves or pies.