Cherries in Spiced Wine Syrup |
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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 4 |
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Spoon these cherries over ice cream or pound cake, or serve them topped with whipped cream and biscotti. Ingredients:
1 turkish or 1/2 california bay leaf |
4 whole cloves |
4 black peppercorns |
3 (3- by 1/2-inch) strips fresh lemon zest |
1 1/2 cups red zinfandel |
1/2 cup kirsch or other cherry-flavored brandy |
1/2 cup water |
1/2 cup sugar |
3 cups fresh or frozen (not thawed) pitted sour cherries (1 lb) |
1 (3-inch) cinnamon stick |
1 vanilla bean, halved lengthwise |
Directions:
1. Tie bay leaf, cloves, peppercorns, and zest together in a cheesecloth bag.
2. Combine Zinfandel, kirsch, water, sugar, and cheesecloth bag in a 4-quart heavy saucepan and bring to a boil. Add fresh or frozen cherries with any juices, cinnamon stick, and vanilla bean and simmer, uncovered, until cherries are tender but still hold their shape, 3 to 4 minutes.
3. Drain cherries in a sieve set over a bowl. Return cooking liquid to pan along with vanilla bean, cinnamon stick, and cheesecloth bag and boil until reduced to about 1 1/4 cups, about 12 minutes. Cool liquid slightly and discard vanilla bean, cinnamon stick, and cheesecloth bag. Transfer cherries and cooled liquid to jar and chill, covered, at least 2 hours to allow flavors to develop.
4. Cooks' note: ·Cherries can be kept in jar, chilled, up to 1 month.
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