A recipe from Rachel Roddy to serve with some thick Greek yoghurt, Mascarpone or Ricotta. They also make a nice topping for pavlova.
Ingredients
- 400 ml red wine ideally a full-bodied one
- 130 g sugar
- 2 fresh bay leaves
- 400 g cherries pitted
Servings:
Instructions
- Put the wine, sugar and bay leaves in a pan over a medium flame and slowly bring to a boil, stirring every now and then.
- Add the cherries, reduce to a lively simmer for eight to 10 minutes, until the cherries are tender but still holding their shape.
- Use a slotted spoon to lift the cherries out and into a bowl, bring the liquor back to a boil and reduce by a third, or until it’s thick enough to coat the back of a spoon.
- Pour the reduced syrup over the cherries and leave to sit for at least an hour, and up to three days, before eating.
Share this Recipe
Powered byWP Ultimate Recipe