In addition to using these cherries in our Crunchy Summer Salad, you can also serve them at room temperature with a mild cheese.
- Yield: Makes 4 cups
Source: Martha Stewart Living, June 1998
- 1 pound red cherries, stemmed and pitted
- 1 tablespoon balsamic vinegar
- 2 tablespoons sugar
- 1 pound yellow cherries, stemmed and pitted
- 1 tablespoon white balsamic vinegar
Heat the oven to 300 degrees. Line two baking sheets with parchment, and set aside.
In a medium bowl, toss red cherries with balsamic vinegar and 1 tablespoon sugar. In another bowl, toss yellow cherries with white balsamic vinegar and remaining tablespoon sugar. Let cherries stand 30 minutes.
Arrange cherries cut-sides up on the prepared baking sheets. Bake until cherries are wrinkled but still moist, 30 to 40 minutes. Transfer sheets to a wire rack to cool completely. Store the cherries in an airtight container, refrigerated, up to 1 week.