Adapted from Ad Hoc at Home, Thomas Keller
Cherry Balsamic Vinegar
Pits from 1 pound of cherries
2/3 cup balsamic vinegar
--- Bring vinegar to a boil, add pits and remove from heat. Cool for 1 hour or more.
Potted Cherries
1 pound fresh cherries, pitted
3 sprigs fresh tarragon, approx. 4" in length
2/3 cup sugar
2/3 cup cherry balsamic vinegar
1 cup water
25 black peppercorns
--- Bring sugar, vinegar, water and peppercorns to a boil, stirring to combine.
--- Allow to cool, then remove peppercorns and pour over cherries.
--- Add tarragon to mixture and refrigerate for at least 24 hours. The cherries taste best after 4-5 days and last a few weeks, refigerated.
Serve sauce and cherries over grilled chicken or pork, as a topping for ice cream or other desserrts, or add a bowl of the cherries to a cheese tray.
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