We’re not eggs-and-toast or toast-and-jam people when it comes to breakfast, so when I saw this in the pantry yesterday, I messaged our son-in-law the cook, “Cherries & raspberries. What meat might this flavor wonderfully, and how to prepare?”
He replied, “My first thoughts are either duck or pork. … I’d probably cook the meat separately, with some type of herbs then either have a glaze on the meat for the last part of cooking or have a sauce. Think of the blackberry sauce I made for Christmas two years ago” [recipe sent].
We bought pork yesterday on our way back into town, which is what I was thinking. The recipe began with fresh fruit to cook down, but this is already cooked down, so heat it and add some vinegar to tame the sweetness and you have a sauce for meat that’s been cooked sous vide and then finished on the grill.
It. Was. So. Good!
We have a jar of Morello Cherry Preserve (Wilkin & Sons Ltd) in the pantry, and we think we know what we’re gonna do with that now!
Retired economics professor (“dismal scientist”). Married 40+ years to the love of my life; we have two grown daughters, both married, two granddaughters and a...
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