Recipe
Ingredients
- 8 ounces cream cheese (room temperature)
- 2 cups fresh cherries (pitted and chopped)
- 1 tablespoon honey (preferably local)
- 1½ teaspoon fresh rosemary leaves, finely chopped (or ½ teaspoon dried)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ⅓ cup water
- ¼ cup pecans (roughly chopped)
- fresh rosemary leaves, finely chopped (optional garnish)
Instructions
- Heat a large skillet over medium heat. Add cherries, honey, rosemary, cinnamon, cumin, salt, and water. Stir to combine.
- Cook, stirring occasionally, until the liquid is reduced by one half and sauce thickens, about 8-10 minutes. Remove from heat and set aside.
- Place the cream cheese on a serving platter. Pour half the warm cherry sauce over the cream cheese. Serve the remaining sauce in a dish on the side.
- Top the cream cheese with chopped pecans and the finely chopped rosemary, if desired. Serve immediately with gluten-free crackers. Enjoy!