Michigan Cherry Agrodolce

This sweet-and-tart condiment bridges two worlds: the orchard hills of Michigan and the agrodolce tradition of Italy. Tart cherries, vinegar, and a touch of herb sweetness create a burst of flavor that brightens any plate.

(Served at the Black Star Farms Dinner as a finishing accent to the Pistachio–Cavolo Nero Medallions.)

Yield: About 1 cup (serves 6)

Ingredients:

1½ cups pitted tart cherries from Michigan Farm to Freezer (or fresh when in season)

1 1/2 tablespoons shallot, finely minced

1 tablespoon extra virgin olive oil

2 teaspoons coconut sugar

1 tablespoon Red Truck Cherry Vinegar (or red wine vinegar)

1/4 teaspoon red chile flakes

1/2 teaspoon sea salt

Method:

Sauté shallot in olive oil until translucent.

Add cherries, sugar, vinegar, chile flakes, and salt. Simmer until syrupy but not thick.

Cool slightly and serve warm on top of medallions.

Serving Notes:

Spoon over Pistachio–Cavolo Nero Medallions or pair with Almond Ricotta al Forno. Also excellent with grilled vegetables or grain bowls.

Tags: plant-based, Michigan cherries, Sicilian, condiments, Chef George Vutetakis