Poached cherries in spiced red wine syrup
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Make the most of cherry season with Maria Grazia Soncini's quick and easy dessert recipe, where plump cherries are gently poached in a lightly spiced red wine syrup. Delicious served hot or cold, they can also be stored in their syrup for several days and used to add a rich sharpness to ice cream, yoghurt or cereal.
First published in 2015
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Ingredients
Metric
Imperial
Cherries and syrup
- 24 pitted cherries
- 250ml of red wine
- 2 tbsp of brown sugar
- 1 cinnamon stick
- 1 tsp black peppercorns
- 1 vanilla pod, seeds only
To serve
- vanilla ice cream
SAVE RECIPE
Method
1
To begin, gently heat the red wine and sugar in a saucepan, stirring until the sugar has dissolved. Wrap the cinnamon stick and black pepper in cheesecloth and tightly seal, then add this to the pan with the wine
- 2 tbsp of brown sugar
- 250ml of red wine
- 1 tsp black peppercorns
- 1 cinnamon stick
2
Add the cherries and vanilla to the pan, stir well and bring up to the boil. Continue cooking for a few minutes until the cherries are tender, then remove them from the pan with a slotted spoon and place in a bowl
- 1 vanilla pod, seeds only
- 24 pitted cherries
3
Continue to cook the wine mixture and allow to reduce until it reaches a syrupy consistency. Add the cherries back to the pan and remove from the heat, stirring well to incorporate the fruit in the syrup. Serve immediately with vanilla ice cream, or alternatively store in the syrup until desired
- vanilla ice cream
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