cherries poached in kir
rating: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.
