Yield: 4 Cups
|1 pounds||Red cherries, stemmed and pitted|
|1 tablespoon||Balsamic vinegar|
|1 pounds||Yellow cherries, stemmed and pitted|
|1 tablespoon||White or regular balsamic vinegar|
Heat the oven to 300øF. Line two baking sheets with parchment, and set aside. In a medium bowl, toss red cherries with balsamic vinegar and 1 tablespoon sugar. In another bowl, toss yellow cherries with white balsamic vinegar an remaining sugar. Let cherries stand 30 minutes. Arrange cherries cut-sides up on the prepared baking sheets.
Bake until cherries are wrinkled but still moist, 30 to 40 minutes.
Transfer sheets to a wire rack to cool completely. Store the cherries in an airtight container, refrigerated, up to 1 week. Yield: 4 cups Typed in MMFormat by cjhartlin@... Source: Martha Stewart Magazine June 98