Store-bought fruit pastes are a wonderful product to keep on hand in the kitchen. Usually located in the deli/cheese section of your local market, a variety of flavors are available that normally include cherry, fig, quince, apricot and guava. Sort of a cross between a gelatin and a thick preserves, fruit pastes are a lovely addition to a cheese platter or appetizer board, but when reduced down with white wine over low heat, they instantly become a lovely glaze for a variety of proteins. Some of my favorite pairings are a quince glaze over a roast chicken, an apricot glaze over pork, and this sweet finish of cherry glaze over grilled lamb chops. A hint of fresh rosemary over the cooked, glazed meat adds a lovely fragrance to any of the mentioned flavor pairings.
(To view this recipe, click on the blue title of the blog post above*)
Cherry-Glazed Lamb Chops
Ingredients:
- 6-8 lamb chops
- olive oil
- salt and pepper
- 1/4 cup cherry fruit paste
- 1/2 cup dry white wine
- 1 Tablespoon fresh rosemary, finely chopped
Directions:
- Preheat your indoor grill pan over medium-high heat. Drizzle each lamb chop with a touch of olive oil, and season each with a pinch of salt and pepper. Grill, flipping once, for about 5 minutes per side, or until they are cooked to your liking.
- To make the glaze, place the fruit paste and white wine (along with 1/4 teaspoon of salt and a grinding of black pepper) in a small saucepan. Heat over medium-low heat and stir with a wooden spoon for about 5-7 minutes, or until the fruit paste completely melts into the wine. Reduce the heat to low and cook an additional 2 minutes, or until the glaze reduces slightly and is thickened.
- Place the grilled lamb chops on your serving plate, drizzle with the glaze and the chopped rosemary. Serve immediately.
Tagged: cherry, cherry fruit paste, cherry glaze, cherry-glazed lamb chops, fresh herbs, fresh rosemary, fruit paste, grilled lamb chops, lamb, lamb chops, white wine
Leave a Reply