I always know when summer is in full swing by the abundance of fruit at the farmers’ market. Honestly, it’s hard not to come home with some of everything–peaches, apricots, pears, nectarines, plums…..but this week the cherries were especially irresistible.
I had so many ideas swirling through my head for these cherries (including just eating them straight from the bag). I also had some vanilla ice cream in the freezer, and I knew these cherries would make an amazing topping. I decided to roast them with a little balsamic vinegar and brown sugar, along with a splash of almond extract. Turned out to be a brilliant plan!
The cherries release their juices during the roasting process, and when that mixes with the balsamic vinegar and sugar, you get one amazing cherry ice cream topping–especially when the cherries are still a little warm. Proving once again that when you use fresh ingredients, the most simple recipes can be the most delicious.