Bourbon Roasted Cherries

Bourbon Roasted Cherries. Hello lovah. I’m going to go ahead and implore you to double this recipe because for one you’ll already have the oven on so you might as well roast more. Second, you’re going to be eating these with a spoon, or if you’re even remotely like me, you might just pluck them out of the jar and pop them right into your mouth. They’re borderline addictive. I’m okay with that. Besides eating them with a spoon these bourbon roasted beauties are amazing on ice cream, a slice of pound cake, angel food cake, cheesecake, or even stirred into your morning oatmeal. Goodness knows oatmeal needs all the help it can get. We even made a ROASTED CHERRY BOURBON ICE CREAM. I know, I know. It’s worth the price of admission. I absolutely adore roasting fruits and vegetables, the flavor factor it brings is off the charts. Yes, I even roast when it’s 100 degrees outside. Worth it. I don’t pit the cherries prior to roasting, I do that after, BUT if you’re feeling froggy and want to do it before hand, go for it. Get those stems off though. They don’t taste so great. Pitting them after means I don’t need to use a cherry pitter, they’re soft enough once roasted that I can just squeeze the pit out. Easy peasy. I’m all for that. I’m also for the ROASTED CHERRY BOURBON ICE CREAM. So good, it’s worth mentioning twice. xo!