Savory Cherry Compote!

June 2, 2010

Holy cow, this looks and sounds delicious. Here in the Pacific Northwest, cherries are beginning to appear at roadside stands. Both my dear F and I love them as-is, but I think my purist streak has just ended with “a quick and easy savory compote made with fresh cherries, walnuts, rosemary, and shallots in a wine reduction.”
I can’t wait to try this!

* 3 Tbsp olive oil
* 2 Tbsp minced shallots (can sub red onion)
* 2 1/2 cups pitted cherries, quartered
* 1 cup walnuts, chopped
* 1 Tsp minced rosemary
* Salt and pepper to taste
* 1/4 cup Port, red wine, cassis, or cherry juice (or water)
* 1 Tbsp honey

Method

1 Heat the olive oil in a pan in a frying pan on medium high heat. Add the shallots and sauté until they just begin to color on the edges, about 2-3 minutes. Stir a few times while they’re cooking.

2 Add the walnuts, rosemary and cherries and stir everything to combine. Turn the heat down to medium and cook until the cherries are soft, about 4-5 minutes, stirring occasionally. Add a little black pepper and taste for salt.

3 Pour in the Port, wine or cassis and the honey, and stir again. Boil this down slowly until the softening cherries and the liquid cook down to a syrupy texture.

Makes a couple cups, enough to accompany meat dish for 4 to 6 people. Serve with pork chops, pork tenderloin, seared duck breasts, or baked chicken.

via Simply Recipes

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