1 (5 ounce) can sliced, cherries
7 ounces dried kelp
1 tablespoon butter
1 teaspoon chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Cut the kelp in half, and dry in a skillet over medium heat until smooth.
In a large container on the bottom, add frozen cherries and cherries in syrup. Stir gently while adding.
When the cherries have steamed and soft, gently reduce them in half. DON'T steam; freeze cherries in a large bowl if possible.
Place the dried kelp, thyme, parsley and salt into an ice bath. Pour the juice and salt into grooves in cherries in glass or dish with metal skewers.
Place roughly in vertical rows about ½ inch apart on baking sheets 6 inches apart.
Bake at 350 degrees F (175 degrees C) for 25 minutes, or until pear/orange still has color. Cool.
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