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Categories:Viewed: 84 - Published at: 7 years ago
Ingredients
- 1 pound (450g) sweet red cherries, halved and pitted
- 1/4 cup sugar (1 3/4 ounces; 50g)
- 1/4 cup plus 2 tablespoons (90ml) sherry vinegar, plus more if needed, divided (see note)
- Kosher salt and freshly ground black pepper
- 2 (12-ounce; 340g) heads radicchio, quartered, cores left intact
- Extra-virgin olive oil, for drizzling
- Fresh mint leaves, for garnish
Method
- When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
- and
- grilling grate.
- Meanwhile, in a medium saucepan, combine cherries with sugar and 1/4 cup (60ml) vinegar. Cook over medium-high heat, stirring frequently, until sugar is dissolved and cherries have cooked down to a saucy, jammy consistency. Season with salt and pepper. Add remaining 2 tablespoons (30ml) vinegar in stages, tasting along the way and adding more if needed, until the flavor is brightly acidic with a strong sweet-sour balance, like tart lemonade. Simmer sauce further, if necessary, to reduce to a lightly syrupy consistency. Set aside to cool.
- Arrange radicchio directly over the coals or high heat on a gas grill. Cook on both cut sides until lightly wilted and charred in spots, about 2 minutes per side.
- Transfer radicchio to a platter, drizzle with olive oil, and season with salt and pepper. Drizzle cherry sauce all over radicchio and scatter with mint leaves. Serve.
