Black Currant Balsamic Cherries

Posted by Olivia on Friday, July 15th, 2011

Serve up a bowl of summer cherries in proper foodie fashion. Stewed in a simple syrup of our Black Currant Balsamic Vinegar and a drop of port wine, fresh cherries quickly become something purely magical. Sweet, tart, and popping with bright flavor, these soaked cherries are versatile for all your seasonal recipes.

Spoon over ice cream (did you know we make Olive Oil Ice Cream?), over grilled fruits, over roasted and grilled meats, or spooned into yogurt or whipped cream for a summer parfait.

  • 1/2 pound fresh cherries, pitted, halved
  • ¼ cup Black Currant Balsamic Vinegar
  • 1/2 cup water or cherry juice
  • 1 tablespoon sherry or port, optional

  1. Combine cherries, vinegar, water, and sherry in a small saucepan; bring to a boil over high heat.
  2. Reduce to a simmer, cover, and cook until cherries are softened and plump, about 10 minutes. Remove from heat. Serve warm or chilled.

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