I like to make as much use as possible of what's in season. By the same token, if I've over-purchased, I don't want to let anything go to waste. I had some stone fruits that were getting more than a little soft, so I bought some cherries and fresh thyme, dug up a bottle of cheap port, and came up with this versatile treatment:
Cherry-port Glaze with Thyme and Stone Fruits
(note: no measurements given here, this is a technique for the clever and frugal, not a "recipe" per se ... let me know how this works for you)
Ingredients:
- Some cherries, pitted (go and buy a cherry pitter, you won't regret purchasing it)
- Assorted stone fruit, preferably stuff that's so soft that it's difficult to eat - cut the fruit away from the pit, don't worry about being too precise
- Some cheap port
- A few sprigs of fresh thyme
Directions:
Pour some port into a wide pan, maybe an inch or two deep. Bring to a simmer over medium heat.
When port is simmering, add pitted cherries, pieces of stone fruit, and the fresh thyme. Allow to simmer, slightly-covered. Simmer for 30 minutes, stirring occasionally. When the mixture begins to bubble and become thick and tar-like (see picture), turn off heat and cover completely. Allow to sit for 10-15 minutes, this allows the mixture to fully soften.
Transfer the cooked mixture to a food processor. Process until smooth. Then transfer to a mesh strainer held over a bowl. Using a spatula or wooden spoon, push the mixture through the strainer to smooth it out. Don't use TOO fine a mesh or you'll be there forever!
You'll wind up with a sweet/sour/savory puree that's good as a glaze for pork or chicken, or which can be spread on crackers (goes great with blue cheese ... enjoy some for me, the doctor tells me I need to swear off cheese).
