This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.
Biting into a plump, sweet cherry is part of the Australian summer.
People love them fresh by the handful at Christmas or topping their pavlovas, but have you ever tried roasting them?
Drizzling the cherries in a little olive oil, some balsamic vinegar and a few sprigs of thyme transforms them into a rich and jammy topping for anything from ice cream to goat’s cheese.
- 500g of cherries, pitted and sliced in half (unless you want to take a pretty photo in which case you might leave a few with seeds and a few whole!)
- 3 tablespoons of balsamic vinegar
- 2 tablespoons olive oil
- 6 sprigs fresh thyme
- Preheat an oven to 160 degrees.
- Line a tray with baking paper and toss all the cherries in.
- Drizzle with balsamic vinegar and oil, toss.
- Add sprigs of time and bake in the oven for about 25 minutes or until soft and collapsing slightly.
- Serve on fresh bread with goats cheese, vanilla ice cream or with whipped cream on pancakes.
Based on a recipe by The Olive and Mango.