- Place a heavy-bottomed pot over medium heat. Add olive oil.
- Next add onion, pepper, celery, bay leaf, and salt to the pot. Sweat mixture, stirring occasionally to prevent browning. Cook until onions become translucent.
- Next add wine, vinegar, and sugar to the onion pot. Lower heat to a simmer and reduce liquid until syrup-like in consistency. Remove from heat.
- While mixture is still warm, fold in fresh cherries and cool to room temperature. Serve immediately or refrigerate to store. Will keep up to 3 days.
Note: Chef Deal serves his Cherry Agrodolce with roasted pork loin over sausage and farro verde, but the Agrodolce also works wonderfully with pan-seared duck, grilled salmon, cobia or any full flavored protein. It does particularly well when paired with fatty foods.