Cherries In Rosé Wine Vanilla Syrup Recipes
CHERRIES IN SPICED WINE SYRUP
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
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.
CHERRIES IN ROSé WINE & VANILLA SYRUP
This light, fresh-tasting dessert looks elegant served in individual glasses. Top it with a spoonful of mascarpone for the perfect finish
Provided by Mary Cadogan
Categories Dessert
Time 30m
Number Of Ingredients 4
Steps:
- Tip the wine into a medium pan, then add the vanilla pod to the pan with the sugar. Bring to the boil, then reduce the heat and simmer until the sugar has dissolved.
- Stone the cherries if you want, or leave them as they are. Add to the pan and cook gently for 6 mins. Remove with a slotted spoon to a bowl. Increase the heat, then boil the liquid for 8-10 mins until slightly syrupy. Pour over the cherries and serve warm or cold in glass bowls.
Nutrition Facts : Calories 199 calories, Carbohydrate 43 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
SWEET CHERRIES IN HONEY-VANILLA SYRUP
This year I wanted to do something that the kids could eat spooned over ice cream, so it was this simple, but not boring, cherries in syrup.
Provided by Renee Pottle
Categories Canning
Time 1h15m
Yield 2 pints
Number Of Ingredients 5
Steps:
- Combine honey, sugar, and water in a large pot or Dutch oven. Stir over low heat until sugar and honey have dissolved. Add cherries and vanilla bean.
- Cook over medium-low heat until cherries are warmed through.
- Remove vanilla bean. Ladle hot cherries into jars and cover with syrup, leaving ½ inch headspace.
- Remove air bubbles. Wipe jar rims with a damp paper towel.
- Top with two-piece lids and rings, and process in a water bath for 10 minutes.
CHERRIES SIMMERED IN RED WINE
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Stir wine and sugar in heavy large saucepan over medium heat until sugar dissolves. Add cherries. Bring to boil. Remove from heat; let stand 5 minutes. Using slotted spoon, transfer cherries to medium bowl.
- Boil cooking liquid until reduced to 2 cups, about 25 minutes. Mix in orange peel, almond extract and nutmeg. Cool. Pour syrup over cherries; toss. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.) Spoon cherry mixture into bowls and serve.
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