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Roasted cherries with maple syrup and rosemary
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400g cherries, halved
3 tbsp maple syrup
4 rosemary sprigs, bruised
1 tbsp lemon juice
1. Preheat the oven to 180˚C, gas mark 4. Combine the cherries with the maple syrup and rosemary sprigs on a baking tray. Scatter with a tiny pinch of salt and roast for 30-40 minutes, until the cherries begin to wrinkle and give up some of their juice. Immediately stir in the lemon juice.
2. Remove the rosemary sprigs and serve the cherries as a warm topping for mascarpone or ricotta, on ice cream or on fresh goats’ cheese bruschetta with a grind of black pepper.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in June 2018.