For the cherries:
¼ cup balsamic vinegar
¼ cup cabernet sauvignon or other full-bodied red wine
½ tsp. ground cinnamon
2 lbs. fresh or frozen cherries, pitted and unsweetened
For the chocolate sauce:
½ cup full-fat organic coconut milk*
3 Tbsp. mild honey
½ tsp. instant espresso powder
⅛ tsp. cayenne
6 oz. fine-quality (at least 70-72% cacao) bittersweet chocolate, finely chopped
½ tsp. almond extract
½ cup cabernet sauvignon or other full-bodied red wine
6 Tbsp. Greek yogurt, optional
Position an oven rack in the middle of the oven and heat to 400° F.
In a large bowl, whisk the balsamic vinegar, wine and cinnamon until blended. Add the cherries and stir gently to coat. Transfer the mixture to a baking dish and roast in the oven until the fruit is softened, about 7 to 10 minutes.
Meanwhile, in a small, heavy saucepan, mix the coconut milk, honey, espresso powder and cayenne. Cook over medium-low heat until the edges of the mixture begin to bubble.
Remove pan from heat and add the chocolate. Let stand 1 minute, then whisk until smooth. Whisk in almond extract and wine. Cool to warm or room temperature before using. The sauce will thicken as it cools.
Transfer cherries to 6 individual shallow serving bowls. Drizzle each with 2 tablespoons of the chocolate sauce and a tablespoon of the yogurt (optional). Serve while warm.
Sauce may be stored in an airtight container for up to 3 months.
Yield: 6 2-oz. servings
Per serving: 304.8 calories, 16g total fat, 3.7g protein, 43.6g carbohydrate, 4.3g dietary fiber, 60g sodium, 35.2g sugar, 26.5g calcium