When fresh cherries are in season, it’s kind of hard to resist eating as many as you can. Actually, at our house, that goes for any stone fruit. But sometimes, sometimes we have even more cherries than we can justifiably eat, and common sense kicks in and we think, uh, maybe we should fill up on more than just fruit? Protein perhaps? Dinner beckons yet that big bowl of cherries eyes us temptingly. Dilemma solved. A quick and easy savory compote made with fresh cherries, walnuts, rosemary, and shallots in a wine reduction makes an excellent accompaniment to pork, chicken, or even duck. Serve with pork chops, pork tenderloin, seared duck breasts, or baked chicken. Yum.
- 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 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, 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.