Summer Cherry Sauce
Adapted by StarChefs
Chef Jeffrey Freburg from Kuleto’s Italian Restaurant in San
Francisco uses garnet red Traverse City cherries to make a fresh
summer cherry sauce. Freburg matches the sweet, syrupy condiment
on his Roast Duck with Braised Cabbage and Black Pepper Polenta.
"Sun-dried cherries are also a perfect option for this recipe
during the winter months," advises Freburg.
Caramelize the shallots, add red wine and port, and reduce by
half. Add stock and reduce by half again. Add tarragon and cherries.
Puree while adding the butter slowly. Strain and check for seasoning.
- 2 shallots, sliced
- 3 cups pinot noir
- 3 cups port
- 1/2 cup fresh cherries
- 2 sprigs tarragon
- 1 quart chicken stock
- 1/2 stick butter