Cherries stewed in red wine with cinnamon

Yield: 1 servings

Measure Ingredient
\N \N CILIGIE IN VINO ROSSO E
\N \N CANNELLA
\N \N MAKES 6 SERVINGS
\N \N Source: Cooking Vegetables
\N \N The Italian Way; Judith
\N \N Barrett
\N \N ISBN 0-02-009078-1; 1994

This is a classic Italian preparation for cherries that dates back to the eighteenth century when fruit was moved from its traditional place at the beginning of the meal to its now customary place at the end. Cinnamon brings out the best cherry flavor. Pit the cherries first with a cherry-pitting tool.

1 cup sugar 3 cups dry Italian red wine (such as Chianti or Spanna) 1 cinnamon stick, about 3 inches long 2 pounds bing (dark red) cherries, stems removed and pitted

1. Combine the sugar, wine, and cinnamon stick in a large, heavy, non-aluminum casserole or saucepan. Place over medium-high heat and cook, stirring, until the sugar is dissolved. Add the cherries, lower the heat, and cook, covered, about 10 minutes, until the cherries are tender and lose their bright red color.

2. Use a slotted spoon and transfer the cherries to a large serving bowl, leaving the cinnamon stick in the casserole. Cook the wine-and-sugar mixture with the cinnamon over medium-high heat 7 to 10 minutes, until the liquid is thick and syrupy. Remove the cinnamon stick and discard. Pour the syrup over the cherries and allow to cool to room temperature or chill before serving.

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING From: Sallie Krebs Date: 10-07-95 (20:05) (159) Fido: Cooking

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