Balsamic Roasted Cherries with Vanilla Ice Cream and Pistachios

Recipe Created For
Petite Cocotte
Main Ingredient
Fruit
Cook Time
Under 30 min.
Serving Size
2 - 4

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Marine and Oyster

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Le Creuset stoneware is perfectly suited to baking pies, quiches, casseroles and more. It heats evenly, to prevent hot spots and cook food in a uniform fashion. The result is a golden brown crust with fully cooked ingredients throughout.


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The smooth, impermeable glaze resists staining and easily releases foods, making cleanup a breeze.


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Coast to Coast - new Marine and Oyster colors
Coast to Coast - new Marine and Oyster colors
Coast to Coast - new Marine and Oyster colors
Balsamic Roasted Cherries with Vanilla Ice Cream and Pistachios

Created for the 90th Anniversary Petite Cocotte

 

Ingredients

 

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon cornstarch
  • 1/2 tablespoon vegetable oil
  • 2 cups Bing cherries, pitted
  • Vanilla ice cream
  • Roughly chopped pistachios

 

Preparation

 

Preheat oven to 450 F.

 

Whisk together the balsamic vinegar, sugar, cornstarch and oil. Toss with the cherries. Spread in a single layer on a roasting pan. Roast 20 to 25 minutes, stirring every so often, until the cherries start to wrinkle and the juice begins to thicken.

 

Remove from the oven and let cool for 5 minutes before scooping into individual cocottes. Top with vanilla ice cream and chopped pistachios.

LCR-2315
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Balsamic Roasted Cherries with Vanilla Ice Cream and Pistachios
$0.00