Roasted Cherry Sauce

Okay, we’ve been talking a lot about the school year because, well, you know. The book. I feel like it’s all I’ve talked about for a month and there’s a lot of talking still to come as the press tour starts (and will continue well into October!). But! But! But! Summer is far from over and in our kitchens, we’re absolutely still in full on summer mode. As you can see in the juicy image below.

I’ve made this roasted cherry sauce several times since local cherries came into season. I don’t know why it’s taken me so long to try this – it’s a very similar move I make with cherry tomatoes – but I’ll be doing it for the rest of the summer for sure. The only time consuming thing here is pitting the cherries. I do not have a special cherry pitter as I am against single use gadgets, so I just run a paring knife around the cherry, twist it in half and pull the pit out. Yes, it’s messy, yes my fingers get stained. It’s worth it. You mix it all up in the roasting pan so there’s little mess other than pitting the cherries and it’s in the oven quickety quick. And when it’s done? It’s like the best cherry pie – more fruit than sauce, but just enough sauce to scoop over vanilla ice cream. Or you could use it as a shortcake filling.

Photographing it on the other hand for extremely hard. You should have heard me swearing as we tried once, twice, three times to get it to behave before the ice cream started melting. The lengths I will go to for you guys! Because I love you. Tag us on Instagram if you make this or any of our recipes – we love seeing your shots!

photo by Ashley van der Laan