Ingredients
- 2 tablespoon unsalted butter
- 1/2 cup shallots
- 2 tablespoon sugar
- 1/4 cup dry red wine
- 2 cup frozen or fresh sour cherries
- 1 cup rosemary
- 1/2 teaspoon kosher salt
Preparation
Baking Directions:
Melt 1 tablespoon butter in small sauce pan, add shallots and sauté over medium heat until caramelized, about 5 to 7 minutes.
Add sugar sprinkling to cover bottom.
Melt and caramelize over medium heat to amber.
Add cherries and wine carefully, (mixture may bubble) bring to a boil.
Add rosemary and salt and cook at a low boil over medium heat 5 to 7 minutes.
Swirl in butter until melted.
Makes 3 cups.
Tips:
This savory fruit sauce can be enriched as well with a few tablespoons demi-glace.
(Available at specialty stores)
