Fresh Bing Cherry Sauce

INGREDIENTS:


1 lb bing cherry (Pitted & chopped)
2 tablespoons fine sugar
2 bay leaves
3 allspice berries
3 whole cloves
1 cinnamon stick
1 pinch fine sea salt
1⁄2 cup orange muscat dessert wine (*Nibbia Wine)
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1⁄2 cup red shallot (Chopped)
1⁄4 cup cherry brandy
1 pinch ground nutmeg
1 pinch ground cayenne pepper

DIRECTIONS:

Place cherries a glass bowl. Add sugar, sea salt, orange muscat wine, lemon zest, lemon juice and stir.

Place bay leaves, allspice berries, whole cloves, cinnamon stick in cheese cloth and tie with a string to complete Sachet. Place Sachet in cherries, cover with plastic and chill for 1 hour.

Melt 1-tablespoon butter in a heavy bottom saucepan and saute shallots until they are soft or tender. Add cherry brandy and reduce by one-half.

Add fresh cherries with their juice, Sachet and bring to a slow boil. Stir cherries to prevent burning and swish in butter. Reduce to a simmer for 10-15 minutes. Remove cherries from heat, discard Sachet and allow cherries to cool slightly.

Puree cherries with a hand blender, bring to a simmer, add nutmeg and cayenne pepper to taste. Stir cherry sauce and simmer for 5 minutes.

Strain cherry sauce using a fine sieve or chinois.

Serve Fresh Bing Cherry Sauce hot or room temperature.

Garnish: Fresh Bing Cherry Sauce with Whole Cherries.

*Orange Muscat Dessert Wine (Nibbia Winery, Half-Moon Bay, Ca.).

Chef's Note: You can use any Muscat Wine.

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