Warm a small saute pan over low heat. Give a swirl of olive oil, then add the shallot, garlic and jalapeno. Saute until the aromatics turn translucent. Set aside.

Cut bacon into one inch pieces and fry in a large saute pan until crisp. Place the bacon on a  paper towel, and discard bacon fat from the pan. While bacon is cooking cut the cherries in half, save any cherry syrup.  Add bacon and aromatics back to the large saute pan. Add the cherries, juice, cherry preserves and red wine. Over a medium heat bring the jam to a boil. Reduce heat to a simmer and let cook for 10 – 15 minutes until nice and jammy. Remover from the heat, stir in the orange zest and let cool to room temperature before serving. Garnish with sliced green scallions.

Serve on a large wooden board or serving platter with fresh burrata and toasted baguette bread. Use fresh basil and rosemary to garnish the board or platter.