Vidalia Onion and Summer Cherry Compote |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This sweet yet savory compote also turns plain roast pork or roast chicken into a special meal. It is very versatile. You can add port and ginger if you like or any infused flavor to match an accompanying dish. Ingredients:
1/3 cup olive oil |
2 cups vidalia onions, sliced thin |
1 cup bing cherry, pitted and cut in half |
1/4 cup honey |
1/3 cup sherry wine vinegar |
3/4 cup white wine (chardonnay) |
3/4 cup red wine (cabernet) |
Directions:
1. Using a large deep sided saute pan or casserole pan, saute the onions gently in the olive oil (cover to speed this up) until translucent.
2. Remove cover, add the honey and sherry vinegar and cook 5 minutes.
3. Add the cherries and the wines and one bay leaf, simmer 15 minutes.
4. Season with salt and pepper to taste and cook until liquid is thickened slightly.
5. Let cool.
6. Keep in refrigerator if not using immediately.
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