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Fresh Cherry Agrodolce


1 tablespoon extra virgin olive oil

2 pounds sweet onion, (Vidalia or the like), julienned

1 red bell pepper, seeded and julienned

1 celery stalk, cut in 3-inch pieces, julienned

1 bay leaf

Kosher salt

½ cup white wine

½ cup seasoned rice wine vinegar

¼ cup sugar

1 pound fresh cherries, pitted and halved


  1. Place a heavy-bottomed pot over medium heat. Add olive oil.
  2. Next add onion, pepper, celery, bay leaf, and salt to the pot. Sweat mixture, stirring occasionally to prevent browning. Cook until onions become translucent.
  3. 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.
  4. 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.

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