Le Temps des Cerises 2: Balsamic Cherry Glaze

As I described in my last post, it's cherry season here in France, and this year I'm determined to take advantage of it to the maximum. After you've mastered the cherry clafoutis, I suggest you dare to try cherries in a savory recipe: balsamic cherry glaze, a sauce that will accompany pork chops, lamb or duck to perfection.

For those wary of salty-sweet combinations, have no fear: this sauce retains the flavor of cherries without any of their sweetness, which is why I find it to be such a great pairing with meat. It's fast to prepare, but still looks impressive when served - an unbeatable combination.

Balsamic cherry glaze

Serves 6

2 Tbsp. butter

1 shallot, minced

1 Tbsp. thyme (preferably fresh, but dried would work as well)

2 cups cherries, pitted and halved

1/4 cup balsamic vinegar

salt, white pepper

In a small saucepan, melt the butter over medium low heat. Add the shallot and thyme and sautée until the shallot is transparent, 3 to 4 minutes. Add the cherries and the vinegar and stir, cooking until the vinegar thickens and becomes syrupy. Season to taste with salt and white pepper and serve hot.

I served this sauce over pork chops, accompanied with thick slices of polenta, and earned rave reviews from Sébastien. I hope you'll enjoy it just as much. Bon appetit!