Cherries In Rosé Wine Vanilla Syrup Recipes

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CHERRIES IN SPICED WINE SYRUP



Cherries in Spiced Wine Syrup image

Spoon these cherries over ice cream or pound cake, or serve them topped with whipped cream and biscotti.

Time 3h

Yield Makes 4 servings

Number Of Ingredients 12

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
kitchen string; a 4-inch square of cheesecloth; a 1-qt jar with lid

Steps:

  • Tie bay leaf, cloves, peppercorns, and zest together in a cheesecloth bag.
  • 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.
  • 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.

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