Grilled chicken topped with a creamy cherry puree with a bit of a kick.
1 1/2 cups Bing cherries, pitted
2 cups white wine
1/2 teaspoon salt
1 1/2 tablespoons hot chili oil
2 tablespoons heavy cream
Place cherries in a medium saucepan and pour wine over. Bring to a boil, reduce heat and simmer about 30 minutes, until wine is reduced and cherries are tender. Allow to cool slightly.
Puree cherries in a food processor and return to pan. Stir in salt, chili oil and cream. Warm through over low heat without boiling.
Spoon 1/4 cup of the sauce into a separate bowl. Use to brush on chicken while grilling or broiling. Serve with additional sauce. Enough for 6 pieces of chicken. Note: You can make a batch of sauce for future use - stores in the fridge for up to 4 days.