Cherries Steeped in Balsamic and Red Wine


By Chef Sheila Brockman


2 Tbsp butter

1 small container whipping cream

½ cup white sugar

½ cup dark brown sugar

½ cup light brown sugar

¼ tsp vanilla

¼-1/3 cup Flying Olive Black Mission Fig, Black Currant, Pineapple, or Flying Olive fruity balsamic of choice.

Approximately 1 pound of Havarti cheese.


Melt butter over medium heat in a saucepan.  Add whipping cream and continue stirring.  Add all 3 sugars and vanilla.  Stir until it become smooth and slightly thickened.  Add ¼ cup Flying Olive Balsamic vinegar.  Taste.  Add more Flying Olive Balsamic until you like the tartness of the praline sauce.

Meanwhile, set havarti cheese on a platter.*  When praline sauce cools, pour over havarti cheese.  Add raspberries and a sprig of
mint to garnish.

*Alternately, cut havarti into cubes.  Place in individual serving cups or dishes, pour sauce over cheese.  Add a pretzel stick to the cheese cube.  (Sheila says this is much better than using toothpicks, less dangerous, and the sauce is easier to scoop up!)

Serve with plain crackers such as Breton.