Roasted Cherries

4.50 from 4 votes

These tasty roasted cherries are so good - sweet, juicy, and full of flavor. They’re a simple and delicious way to use up a big batch of cherries.

Prep Time30

Cook Time30

Marinating Time10

Course: Desserts

Cuisine: American, German

Servings: servings

Calories: 247kcal

Author: Adina

Preheat the oven to 400°F/ 200°C.
Marinate cherries: Place the halved cherries in a roasting tray, add the sugar, and mix gently, distributing the fruit evenly on the tray. Add the split vanilla bean, the cinnamon stick, star anise, and cardamom seeds. Let the fruit marinate for about 10 minutes.
2 lbs cherries + 4 tablespoons brown sugar + 1 vanilla bean + 1 cinnamon stick + 2 star anise + 3 green cardamom pods
Squeeze the oranges and mix the juice with the elderflower syrup, if using. Pour over the cherries and mix well.
⅔ cup orange juice + 2 tablespoons elderflower syrup
Roast the cherries: Place the roasting pan in the oven and bake the cherries for 15–20 minutes. Stir well, spread them out evenly again, and continue roasting for another 15–20 minutes, until they look slightly shriveled.
Serve warm on cooled on top of the strained yogurt (Note 3 - Additional recipe for strained yogurt).

The spices are optional. If you choose not to use them, replace them with 1 teaspoon of pure vanilla extract.
Syrup: If you don't have elderflower syrup, you can leave it out or substitute another syrup, for instance, maple syrup.
Additional recipe for strained Greek yogurt: Line a fine-meshed sieve with a clean kitchen towel or cheesecloth and set it over a bowl, making sure the sieve doesn’t touch the bottom. Pour in 2.2 lbs/ 1 kg Greek yogurt, gather the towel ends over it, and refrigerate for at least 5–6 hours or overnight. Discard the strained liquid once during this time to keep the yogurt from sitting in it. When ready, transfer the thickened yogurt to a clean bowl, add brown sugar and vanilla to taste, stir well, and let it sit for a bit so the sugar can dissolve fully.