Cherry season is a short-lived summer treat and this recipe for Roasted Balsamic-Black Pepper Cherries with Coconut Cream is a great way to make the most of it!
Undoubtedly, the best way to eat fresh cherries is as-is. But there comes a point when your hands are stained red, your counter is full of juice splatter marks, and in place of a two-pound bag of cherries there’s just a pile of pits and stems. You still can’t stop buying fresh cherries though (their season is just too short-lived!), but you’re ready to branch out.
Roasted Balsamic-Black Pepper Cherries with Coconut Cream comes in mighty handy at that point….