Annual Food & Drink Issue
Delectable dishes aren’t hard to come by in the Scenic City. But sometimes, even when the food is cooked to perfection, the real secret is in the sauce. Next time you’re looking to elevate a meal, try one of these tasty toppings that is sure to steal the show.
By Christina Cannon
Photography by Rich Smith
3 cups black cherries, pitted
1/2 cup brown sugar
1/2 Tbsp. rosemary, chopped
1/2 Tbsp. thyme, chopped
1/4 tsp. cayenne pepper
1 small shallot, thinly sliced
3 Tbsp. lemon juice
3 Tbsp. sherry
Chop cherries into 1/4-inch squares. In a sauce pot, heat cherries and brown sugar on low heat until the sugar is dissolved. Once the sugar is dissolved, add in rosemary, thyme, cayenne pepper, and shallots. Cook on low heat, occasionally stirring, until the shallots start to become translucent. Pour in lemon juice and sherry, and then cook for about 5 minutes – long enough for the alcohol to cook out or until the sauce is thick enough to coat the back of a spoon.
“The cherry compote is a versatile sauce that pairs well with duck, pork, and chicken. The sweet, warm sauce has a nice cayenne ‘tingly tongue’ finish that makes me think of fall.” – Alexis West, Chef
