BLACK CHERRY PEPPER GLAZE
1/2 cup
black cherry all fruit preserves (recommended: Polaner brand)
3
tablespoons balsamic vinegar
1/2
teaspoon cracked black pepper, eyeball it in your palm
Salt
Place a tiny pan on the stove over medium heat. Add 1 tablespoon
extra-virgin olive oil and shallots to the pan. Cook shallots 2
minutes then add the preserves and whisk them together with balsamic
vinegar and black pepper. Heat to a bubble then remove from heat and
add remaining pat of butter. Whisk butter into sauce.
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