You can thank Billy of Wit & Vinegar for my second blog recipe in as many weeks, following two and a half months of linking to my contributions elsewhere. It’s Popsicle Week, so a wonderful group of bloggers is bombarding the internet with mouth watering frozen treats to keep you cool and prepare you for the upcoming holiday week.
Since they are my current snack obsession, I wanted to do something with cherries. Inspired by some balsamic strawberry recipes I’ve pinned (like this smoothie and this sauce and…wait actually I found Billy’s blog while drooling over this crazy amazing PB&J), I decided to roast the cherries with balsamic vinegar. (After 15 minutes at 350 degrees, though, I found my oven is on the fritz so resorted to cooking them on the stove.)
My daily cherry snack is often accompanied by a large scoop of ricotta, so to complement the jammy sweetness of the vinegar roasted cherries I layered in creamy dreamy mascarpone. I have to admit I’m pretty pleased with myself – These are the best pops I’ve ever made. I hope you make and enjoy them as blissfully as I am.
Oh, and be sure to check out everyone’s popsicle creations on the Wit & Vinegar Popsicle Week page and follow along on your social media outlet of choice with #popsicleweek.
Balsamic Roasted Cherry + Mascarpone Popsicles
2 c pitted sweet cherries
1 tbsp balsamic vinegar
1/4 c honey, divided use
8 oz mascarpone
1. Toss the cherries with the vinegar in a medium saucepan over medium-low heat. Cook, stirring occasionally, until the cherries have softened and the balsamic begins to thicken, about 10 minutes. Pour the cherries into a blender, using a spatula to get any vinegar clinging to the pan. Add 2 tbsp of honey and process until smooth.
2. In a small bowl, stir together the mascarpone and remaining 2 tbsp honey until smooth.
3. Layer some of the cherry mixture, followed by the mascarpone; repeat until your popsicle molds are full. Freeze until firm, at least 4 hours.
Makes 5 half cup popsicles