Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 lb cherries stems removed
- 1 c. water
- 1 Tbsp. balsamic vinegar
- 2 tsp chopped shallots
- 1 Tbsp. unsalted butter room temperature Salt And White Pepper To Taste
Direcciones
- Adjusted from 3 Tablespoons unsalted butter to 1 Tablespoons
- In a medium saucepan, bring the cherries to a simmer in 1 c. water. Cook till cherries are soft. Using a metal strainer and rubber spatula, press the cooked cherries through the strainer to yield cherry puree. Throw away skins and seeds. Return puree to saucepan and add in vinegar and shallots.
- Bring sauce to a simmer; whisk in butter and salt and pepper to taste.
- Serve with lamb or possibly pork, or possibly use it to baste the meat while cooking.
- Makesabout 1 1/2 c., sufficient for 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 4 servings | |
| Calories 30 | |
| Calories from Fat 25 | 83% |
| Total Fat 2.88g | 4% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 4mg | 0% |
| Potassium 10mg | 0% |
| Total Carbs 0.93g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.6g | 0% |
| Protein 0.09g | 0% |
