While listening to a food-related podcast recently, a guest or host mentioned roasted cherries. It was an off-hand mention with no further elaboration. It was enough to pique my interest. I had no idea what to do with roasted cherries, nor can I remember the context in which they were mentioned.
I fired up the oven to a warm 350 anyway set my washed fruit on the baking tray and the timer for 15 minutes. I decided to leave the pits in tact, in case they offered any flavor, and to keep the fruit as juicy as possible. Fifteen minutes proved not long enough. In total I think they were in the oven for about 1/2 hour with one stir mid way through.
They turned out just like I imagined they would.
I pitted them after they cooled and found the flesh to be dense and meaty, with a deep, dark color. I kept them in a glass jar in the refrigerator.
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