Have you seen the bounty of cherries at the market?! Incredible. They come in all sorts of colors, from yellow to deep red, to everything in between, and grace us with their fleeting sweetness for just a few short weeks. So, don’t miss the season and enjoy them before they are gone.
This dessert recipe for stewed cherries with rosemary is crazy easy, and so good, but the only caveat is that it can take some time to pit the cherries. I have done it successfully when I wasn’t home by using a hard metal straw to push the pits out, but I highly recommend a cherry pitter instead – it’s a small investment, and it will save you a lot of time and splatter, since cherries can be juicy and tend to spray all over the place when they are poked, which is something the pitter is able to prevent. Money well spent, for sure.
Rosemary is an herb from a woody Mediterranean shrub whose leaves look like pine needles. It has a strong, pine-like fragrance. It contains many anti-inflammatory compounds, and helps support the immune system and improve digestion. Traditionally used to flavor savory dishes such as grilled meats, it also works very well in desserts, as clearly proven here.
Love and health!
- 6 cups pitted cherries
- 1 cup fresh squeezed orange juice
- 2 tablespoons lemon juice (optional)
- 1/2 teaspoon finely chopped rosemary
- 1/3 cup coconut palm sugar
- 1 vanilla bean, seeded (or 1 teaspoon vanilla extract)
- Add all the ingredients to a large saucepan. Bring to a low boil, then reduce the heat and simmer until the cherries feel soft and have released a lot of their juice, about 6-8 minutes. Using a slotted spoon, transfer the cherries to a large bowl, leaving the cherry juice in the saucepan.
- Bring the juice back to a boil, then reduce the heat and simmer it gently until it is reduced by 2/3 and looks like syrup, about 15-20 minutes, depending on the juiciness of the cherries.
- Add the cherries back to the pan and reheat gently before serving.