Wednesday, August 02, 2006
I love to deglaze a pan of seared pork chops with these addictive pickles. Sometimes I stand in front of the fridge and eat them straight from the jar after work. Sour cherries are in season now in the NYC greenmarkets, so go ahead and double the batch to give as gifts during the holidays.
2 cups sugar
2 cups water
1 cup white wine
8 allspice berries
2 tsp. black peppercorns
1/2 cup pomegranate molasses
zest of 1/2 lemon
2 quarts sour cherries (leave the stems on)
1. Combine sugar and water in a medium saucepan over medium heat and boil until slightly thickened--about 5 minutes.
2. Reduce heat and wine, spices, pomegranate molasses, and lemon zest. Simmer for 20 minutes.
3. Add cherries to liquid, turn off heat, and allow mixture to cool. Transfer cherries and their syrup to a container. Refrigerate two weeks before using (keeps for up to 6 months).
Recipe courtesy of Saveur magazine, NO. 31.