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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 3 |
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I adapted this recipe from one in Mireille Guiliano's book. The coconut oil I use is the expeller-pressed version, available from . You could substitute regular virgin coconut oil which would impart a slightly coconutty taste. Ingredients:
1 teaspoon butter |
1 teaspoon coconut oil |
10 ounces organic frozen cherries, thawed |
1 pinch cardamom or 1 pinch nutmeg |
Directions:
1. Heat butter and coconut oil in a large skillet. (Do not let the skillet become too hot - coconut oil has a low smoking point.).
2. Add cherries and spice.
3. Cook over low heat about 3 minutes, until tender but not mushy.
4. Serve warm or at room temperature.
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