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Desserts
American
4 servings
10 minutes
20 minutes
2 cups fresh Tasmanian cherries, pitted
2 tbsp honey
1 tbsp balsamic vinegar
1 cinnamon stick
1/2 vanilla bean, split lengthwise and seeds scraped (reserve pod for roasting)
1/4 tsp flaky sea salt
1 cup mascarpone cheese
2 tbsp heavy cream
1 tbsp powdered sugar (optional)
1/2 vanilla bean, seeds only
Melissa’s fresh honeycomb, crushed or cut into small chunks
Fresh mint or rosemary sprigs
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, toss the pitted Tasmanian cherries with honey, balsamic vinegar, cinnamon stick, vanilla bean seeds, and the reserved vanilla pod. Sprinkle with flaky sea salt and mix well. Spread the mixture evenly on the prepared baking sheet.
Roast in the oven for 18–20 minutes, stirring once halfway through, until the cherries are tender, juicy, and slightly caramelized. Remove the cinnamon stick and vanilla pod before serving.
In a mixing bowl, whisk together mascarpone cheese, heavy cream, powdered sugar (if using), and vanilla bean seeds until smooth and fluffy. Chill until ready to serve.
Spoon a generous dollop of mascarpone cream onto each serving plate or bowl. Top with the warm roasted cherries, ensuring you include some of the syrupy juices.
Add a small piece or crumbles of honeycomb for sweetness and texture. Garnish with fresh mint leaves for a refreshing note or a small sprig of rosemary for an earthy, aromatic touch.
