|2 cans||(16-oz) tart cherries; with liquid|
|1||Stick cinnamon; 3-inches long|
|1⅓ cup||Medoc (red) wine|
|2 cups||Heavy cream|
Bring cherries, cinnamon, 1-⅓ cups of wine and sugar to boil. Reduce heat and simmer, covered, for 10 minutes. Remove cinnamon. Cool a bit and puree. Stir in cream. Add additional ¼ cup wine. Chill at least several hours before serving. Sprinkle a little ground cinnamon on each portion when serving.
TIME DOES NOT INCLUDE CHILLING
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .
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