cherries In Pinot Noir Wine
1 pound fresh sweet cherries (such as Bing, Rainier, or Lambert)
1 cup water
1/2 cup firmly-packed brown sugar (or to taste)
1 cup red wine (I like to use pinot noir wine)
2 teaspoons lemon zest
1 cup water
1/2 cup firmly-packed brown sugar (or to taste)
1 cup red wine (I like to use pinot noir wine)
2 teaspoons lemon zest
Rinse and drain cherries. Discard stems and pit the cherries.
In a medium saucepan, add water and brown sugar; bring to a simmer. Add red wine and lemon zest. Bring back to a simmer and cook for 3 minutes over medium heat, stirring occasionally.
Add the pitted cherries; let mixture return to a simmer for 2 minutes. Remove from heat, cover with a lid, and let cool to room temperature. After mixture has cooled, refrigerate. NOTE: By letting the mixture refrigerate or a day, the flavors have time to develop and blend.
Serve the cherries either serve at room temperature or chilled (your preference). Spoon cherries and liquid into individual serving bowls. Serve with your favorite wafers or cookies.
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