Candied Cherry & Roasted Cheese Skewers

RECIPE CARD

Candied Cherry & Roasted Cheese Skewers

────────────────────────

Ingredients

Candied Cherries

• 12 large dark sweet cherries (Bing or Lambert), stems removed and pitted from the bottom
• 1 cup sugar
• ½ cup water
• 2 T light corn syrup
• Few drops red food coloring (optional)

Roasted Cheese

• 12 oz block halloumi or firm block feta, cut into 12 cubes about 1½ inches
• 1 T olive oil
• 1 tsp honey
• Black pepper

Balsamic Cherry Glaze

• ½ cup balsamic vinegar
• ¼ cup cherry juice or cherry preserves
• 1 T honey
• Pinch of salt

To finish

• ¼ cup toasted hazelnuts or Marcona almonds, roughly chopped
• 2 oz goat cheese, crumbled
• 2 T chopped parsley and mint
• 12 bamboo skewers or long cocktail picks

Instructions

Candied Cherries

1. Dry the cherries completely; any moisture makes the candy seize. Push a skewer into each through the stem end.
2. Combine the sugar, water and corn syrup in a small saucepan. Cook over medium-high heat without stirring until it reaches 300°F (hard crack). Stir in food coloring if using.
3. Tilt the pan and dip each cherry, twirling to coat. Let excess drip off and stand the skewers upright in a block of foam or on parchment to set, about 10 minutes.

Glaze

1. Simmer the balsamic, cherry juice or preserves, honey and salt until reduced by half and syrupy, 8–10 minutes. It thickens more as it cools.

Roasted Cheese

1. Heat the broiler (or a cast iron pan over medium-high heat). Toss the cheese cubes with olive oil and honey.
2. Broil on a lined sheet pan 4–6 minutes, or sear 1–2 minutes per side, until blistered and golden at the edges.

Assemble

1. Line the warm cheese on a board and brush generously with the glaze.
2. Push a candied-cherry skewer down into each cube.
3. Scatter with hazelnuts, goat cheese crumbles and herbs, and drizzle with more glaze.

Plating

Timing: candied cherries are best within a couple of hours, since the candy shell softens in humidity and in the fridge. Make them last and keep them away from the hot cheese until serving.

Cheese choice: halloumi holds its shape best under heat; block feta is creamier and tangier. Fresh goat cheese is too soft to cube, so it goes on top as a crumble.

Safety: 300°F sugar burns badly, so dip carefully and keep a bowl of ice water nearby.

Photo and inspiration: @dessert.world66 on Instagram.

────────────────────────

Schossow Kitchen · schossowkitchen.com