Roasted cherry-vanilla sauce
We just love this sweet, delicious, beautiful-looking sauce. All you have to do is roast cherries and dark brown sugar in the oven until the juices start to brown, which takes about half an hour. Stir in the scraped vanilla seeds and your sauce is ready to go. It really doesn't get much easier than that, and you'll want to have a batch on hand at all times. You can spoon this lovely three-ingredient sauce over ice cream, Greek yogurt, or fresh fruit such as thinly sliced pineapple. For added convenience, you can also serve it warm, at room temperature, or chilled, so the dessert possibilities are truly endless.
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