Roasted Stone Fruit With Amarena Cherry Syrup Is Your New Favorite Dessert

Nature’s candy.

By Camille Styles
Roasted Stone Fruit

This Roasted Stone Fruit with Amarena Cherry Syrup recipe was part of our Tastemakers interview with Valerie RiceGet the other recipes and read the full story here

Says author and chef Valerie Rice:

Candied sour cherries from Italy are deep, dark, and complexly flavored—one of my favorite cocktail garnishes. When I’ve dropped that last cherry into an icy Black Manhattan (page 206), I’m left with a jar of delicious syrup—the perfect sweetener for roasted plums, peaches, nectarines, pluots, and cherries.”

Roasted Stone Fruit

Reprinted with permission from Lush Life: Food & Drinks from the Garden by Valerie Rice, Prospect Park Books 2021

Photo credit: Gemma and Andrew Ingalls

Roasted Stone Fruit with Amarena Cherry Syrup

Serves 6 servings

The syrup left behind in an empty jar of candied sour cherries is the perfect sweetener for this delicious dessert.

By Valerie Rice

5 minutes


20 minutes



  • 2 tablespoons (¼ stick) butter
  • 2 pounds mixed stone fruit (such as plums peaches, nectarines, and pluots,  pitted and sliced; plus pitted cherries)
  • ¼ cup Amarena cherry syrup (see Bar Extras, page 287)
  • Vanilla ice cream


  1. Preheat the oven to 450°F. Heat the butter in a heavy large-rimmed baking sheet in the oven until just melted. Add the fruit and drizzle evenly with the syrup. Roast until the fruit is tender, stirring gently once or twice, about 20 minutes. Serve warm with your favorite vanilla ice cream and shortbread.

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