Cherries, although bright, have low acid content, making them a warm flavor and fantastic complement to both sweet and savory dishes. In making a garnish for David Lebovitz's olive oil ice cream (see recipe next page), I chose vinegars, instead of rich port or wine, to cook the cherries in. The fruit's truest nature then takes the spotlight and the nuances of olive oil and cherries can nestle in affectionately, without masking flavor or competing for attention. Feel free to forgo the blender and use cooked cherries as a compote. Either way, both these recipes create an elegant summer dessert!


Ingredients:
3/4 Cup Banyuls Vinegar
1/3 Cup Sherry Vinegar
5 Tablespoons Balsamic Vinegar
4 Tablespoons Organic Sugar
3 Cups Cherries
1/4 piece Vanilla Bean
sea salt & black pepper to taste

In a small stainless steel sauce pan bring all vinegars and sugar up to a boil, turn down heat to medium and reduce until syrup measures 1/2 cup. Pit and halve cherries, but do not toss out stones.

Lay out all cherry pits on a dark dishtowel, fold over once and, using a hammer or meat mallet, smash and crush pits and the interior noyau.

When syrup has reduced to desired amount, scrape crushed cherry pits into liquid and set heat on the very lowest setting. After about 10-15 minutes shut off heat and allow to steep for one half hour. At the thirty minute mark, turn heat back on and as soon as mixture has reached a boil, pour chunky syrup through a fine meshed sieve over pitted and halved cherries. Return to pot with halved and scraped vanilla bean and sheath.

Over low to medium flame, cook cherries in syrup for 15 minutes covered, and 15 minutes uncovered.

Process in blender until desired smoothness and season with more sugar, sea salt and ground black pepper to taste. Cool to room temperature before eating or refrigerating. Whole Cherry Sauce will keep for two weeks refrigerated in a nonreactive, tightly covered container.

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