cherries poached in kir

1 kilo cherries, pits removed
2 cups white wine
2/3 cup cassis
3-inch piece cinnamon stick
3 whole cloves
scant 1 cup of granulated sugar

Stir the wine, cassis, spices and sugar together in a saucepan and place over medium-to-high heat. Stir to dissolve the sugar.

Once the sugar is dissolved, bring the mixture to a boil, reduce heat and simmer for 5 minutes.

Place the cherries in the liquid and simmer for about 5 minutes. They should be just tender, not mushy.

Remove the cherries with a slotted spoon.

Bring the poaching liquid to a boil and reduce it by half, about 10-15 minutes. Watch it closely so that it doesn't boil over.  (It makes a hell of a mess when that happens!)

Serve the cherries as they are, with syrup poured over them. Or you can chill them, use them for an ice-cream topping, a filling for crepes or in a clafoutis.

The cherries can also be put in glass jars and kept in the refrigerator for several months.

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posted by sasha on 01 Mar 06 - 6889 views


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