CHERRY-BALSAMIC VINEGAR SAUCE

"Serve with lamb or pork, or use it to baste the meat while cooking."

2 pounds cherries, stems removed
1 cup water
1 tablespoon balsamic vinegar
2 teaspoons minced shallots
3 tablespoon unsalted butter, room temperature
salt and white pepper (to taste)

In a medium saucepan, bring the cherries to a simmer in 1 cup water. Cook until cherries are soft.

Using a metal strainer and rubber spatula, press the cooked cherries through the strainer to yield cherry puree. Discard skins and seeds.

Return puree to saucepan and add vinegar and shallots. Bring sauce to a simmer; whisk in butter and salt and pepper to taste.

Makes about 1 1/2 cups, enough for 4 servings
Source: San Jose Mercury Newspaper