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Slow-Roasted Cherries with Brandy & Balsamic Vinegar

Slow-Roasted Cherries with Brandy & Balsamic Vinegar


  • 500 grams (2 cups) cherries, pitted (preferably black cherries)
  • 2 tablespoons balsamic vinegar 
  • 2 tablespoons brandy
  • 2 tablespoons cane sugar (you can add 1 tablespoon more if the cherries you are using are not so sweet)
  1. Pre-heat oven to 160 degrees C (325 degrees F).
  2. Place the cherries in a flat baking dish.
  3. With the use of a spoon and fork, mix the balsamic vinegar, brandy and sugar well with the cherries. 
  4. Bake the cherries in the middle rack for 2 hours. Mix the cherries a few times while cooking.
  5. When they are cooked, you can transfer them to a sealed glass container and keep in the refrigerator for about 4 days. Use it as sauce for ice cream, yogurt, pancakes, etc. 

Recipe Adapted From www.apronandsneakers.com