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Red Wine Chocolate-Covered Cherries

For the cherries:

1/4 cup balsamic vinegar
1/4 cabernet sauvignon or other full-bodied red wine
1/2 tsp. ground cinnamon
2 lbs. fresh or frozen cherries, pitted and unsweetened
 

For the chocolate sauce:

1/2 cup full-fat organic coconut milk
3 Tbsps. mild honey
1/2 tsp. instant espresso powder
1/8 tsp. cayenne
6 oz. fine-quality (at least 70-72% cacao) bittersweet chocolate, finely chopped
1/2 tsp. almond extract
1/2 cup cabernet sauvignon or other full-bodied red wine
6 Tbsps. 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

Nutritional information
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