Roasted cherry-vanilla sauce
2 pound(s), sweet, fresh, pitted (or frozen unsweetened - about 6 cups)
dark brown sugar
1 item(s), split open and seeds scraped
- Preheat oven to 450°F. Line a large baking sheet with foil; lightly coat with cooking spray. Spread cherries on prepared pan and toss with sugar. Roast, stirring once or twice, until wilted and juices are starting to brown, 25-30 minutes.
- Spoon roasted cherries and juices into a bowl; stir in vanilla seeds.
- Serving size: 1/2 cup