3 Tbsp olive oil
2 Tbsp minced shallots (can sub red onion)
2 1/2 cups pitted sweet cherries, quartered
1 cup walnuts, chopped
1 Tsp minced fresh rosemary
Salt and pepper to taste
1/4 cup Port, red wine, kirsch, cassis, or cherry juice (or water)
1 Tbsp honey
* 3 Tbsp olive oil
* 2 Tbsp minced shallots (can sub red onion)
* 2 1/2 cups pitted sweet cherries, quartered
* 1 cup walnuts, chopped
* 1 Tsp minced fresh rosemary
* Salt and pepper to taste
* 1/4 cup Port, red wine, kirsch, cassis, or cherry juice (or water)
* 1 Tbsp honey
1 Heat the olive oil in a pan in a frying pan on medium high heat. Add the shallots and saut? 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, kirsch 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.