Cherries In Spiced Wine Syrup Recipes

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

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
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.

CHERRIES SIMMERED IN RED WINE

Cherries Simmered in Red Wine image

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

4 cups dry red wine
1 1/2 cups sugar
2 pounds red or golden cherries, stemmed, pitted
1/2 teaspoon grated orange peel
1/8 teaspoon almond extract
1/8 teaspoon ground nutmeg

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.

CHERRIES IN ROSé WINE & VANILLA SYRUP

Cherries in rosé wine & vanilla syrup image

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

Ingredients

425ml rosé wine
1 vanilla pod , split lengthways
100g demerara sugar
500g cherry

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

PRESERVED CHERRIES IN SPICED PORT

Preserved Cherries in Spiced Port image

These are a great low-fat accompaniment to ice cream, toasted brioche, waffles or pancakes. They can be stored in the fridge for up to a month. From the November 2005 issue of the 'Australian Good Taste' magazine. Posted for the post ZWT Healthy for the Holidays Challenge!

Provided by bluemoon downunder

Categories Dessert

Time 25m

Yield 4 cups

Number Of Ingredients 7

Ingredients

1 cup water
3/4 cup caster sugar
1 star anise
1 vanilla bean, split lengthways
orange rind
700 fresh cherries, pitted
1 cup port wine

Steps:

Wash a 4 cup capacity glass preserving jar with a plastic lid in hot, soapy water, rinse well, and drain throughly.
Place the water, sugar, star anise, vanilla bean and orange rind in a saucepan over a low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Increase the heat to high and bring to the boil. Add the cherries. Reduce the heat to medium and simmer for 3-4 minutes or until the cherries soften slightly.
Using a slotted spoon, transfer the cherries, star anise, vanilla bean and orange rind to the glass preserving jar.
Bring the syrup to the boil over a high heat and boil for 5 minutes or until the syrup thickens. Add the port, and again bring to the boil. Use a thermometer to ensure the syrup reaches 80°C, then pour the syrup over the cherries in the preserving jar and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside until cool. Label, date and store in the fridge for up to a month.

Nutrition Facts : Calories 989.2, Fat 2.4, SaturatedFat 0.5, Sodium 6.5, Carbohydrate 236.1, Fiber 25, Sugar 194.6, Protein 12.7

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