| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Sami |
Fruit, Low fat |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Cherries; stems removed |
| 1 |
c |
Water |
| 1 |
tb |
Balsamic vinegar |
| 2 |
ts |
Minced shallots |
| 1 |
tb |
Unsalted butter; room temperature |
|
|
Salt And White Pepper; To Taste |
INSTRUCTIONS
Adjusted from 3 T unsalted butter to 1 T.
In a medium saucepan, bring the cherries to a simmer in 1 cup water. Cook
until cherries are soft. Using a metal strainer and rubber spatula, press
the cooked cherries through the strainer to yield cherry puree. Discard
skins and seeds. Return puree to saucepan and add vinegar and shallots.
Bring sauce to a simmer; whisk in butter and salt and pepper to taste.
Serve with lamb or pork, or use it to baste the meat while cooking. Makes
about 1 1/2 cups, enough for 4 servings.
Copied with permission from the San Jose Mercury Newspaper.
Entered into MasterCook by Reggie Dwork <reggie@reggie.com>
Posted to Digest eat-lf.v096.n105
Date: Wed, 24 Jul 1996 14:01:23 -0700
From: Reggie Dwork <reggie@reggie.com>
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”