Grilled Radicchio With Cherry Gastrique Recipe

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Meanwhile, in medium saucepan, combine cherries with sugar and 1/4 cup (60ml) vinegar. Cook over medium-high heat, stirring frequently, until sugar is dissolved and cherries have cooked down to a saucy, jammy consistency. Season with salt and pepper. Add remaining 2 tablespoons (30ml) vinegar in stages, tasting along the way and adding more if needed, until the flavor is brightly acidic with a strong sweet-sour balance, like tart lemonade. Simmer sauce further, if necessary, to reduce to a lightly syrupy consistency. Set aside to cool.

Arrange radicchio directly over the coals or high heat on a gas grill. Cook on both cut sides until lightly wilted and charred in spots, about 2 minutes per side.

Transfer radicchio to a platter, drizzle with olive oil, and season with salt and pepper. Drizzle cherry sauce all over radicchio and scatter with mint leaves. Serve.