BING CHERRY SAUCE w/RUBY PORT

By BobD

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Ingredients

Bing cherries 24 each
Ruby port wine 1 C
Shallots, julienned 1/2 C
Veal demi-glace 1 C
Cloves 4 each
Cinnamon stick 1 each
Freshly cracked black pepper 1 TBS
Red wine vinegar 3 TBS
Salt to taste

Details

Servings 4
Adapted from plateonline.com

Preparation

Step 1

1. Stem cherries (but leave pits in) and place in shallow saucepot with the port wine over a low flame. Bring to simmer and poach until the cherries are tender. (The cherries should be covered by wine or by a lid.) Remove from pan.

2. Add shallots to the pan and reduce by half. Add the veal stock.

3. Place the cloves, cinnamon, cracked pepper in a sachet and add to sauce. Gently simmer for 15 minutes. Remove sachet, add red wine vinegar and reserved cherries. Season to taste.