2 lb cherries; stems removed
1 cup water
1 tablespoon balsamic vinegar
2 teaspoons minced shallots
3 tablespoons unsalted butter; room temperature
salt and white pepper; to taste
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.