Roasted Sweet Cherry Fool
serves 4 to 6
From The Nourished Kitchen
2 pounds sweet cherries, such as Bing
1 tablespoon unrefined cane sugar
Pinch finely group unrefined sea salt
1 tablespoon kirsch
2 cups heavy cream
2 teaspoons vanilla bean powder or 1 teaspoon vanilla extract
12 meringues, coarsely chopped
Preheat the oven to 425 F.
Remove the pits from the cherries, and, as you do, drop the cherries into a mixing bowl. Add the sugar, salt, and kirsch, then toss the cherries until evenly coated. Transfer the cherries to a 9 by 13 inch baking dish and spread them into a single layer. Roast for 10 to 12 minutes, stirring once, until they release their fragrance. Allow the cherries to cool to room temperature, about 20 minutes.
Pour the cream into a bowl and add the vanilla. Whip with a whisk until the cream holds soft peaks. Stir the cherries and their juice into the whipped cream and fold in the chopped meringues. Serve in individual glasses or bowls.