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Cherry in wine

Cherries in Wine

A fragrant, pleasant, and refined-tasting dessert! This dessert is a perfect addition to a romantic-dinner menu, or a lovely treat for the ladies at a celebration table. It comes together very simply and quickly, and the result is a light, refined grown-ups' dessert with a pleasant aftertaste.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Cherries

200

Red wine

150

Sugar

Cornstarch

Ground cinnamon

Cream

Walnuts

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 2 % 1 g

Fats 4 % 2 g

Carbohydrates 94 % 46 g

128 kcal

GI: 74 / 0 / 26

Cooking method

Cooking time: 20 min

Step 1:

Gather the ingredients from the list. You can use fresh or frozen cherries; thaw frozen ones at room temperature first. For a dessert like this, sweet, semi-sweet, or dry red wine all work. You can adjust the spices to your taste. Carefully pick over the cherries, removing leaves, debris, and damaged berries, then rinse them under running water and drain them in a colander.
Step 2:

Cherries are usually frozen already washed, so let them thaw naturally at room temperature and you can use them for the dessert straight away — no need to rinse them again, so they don't lose their juice. Put the prepared berries in a metal pan, add the sugar and a pinch of cinnamon (and a couple of cloves to taste, if you like), and pour in the red wine.
Step 3:

Reserve one tablespoon of wine in a glass. You can use sweet, semi-sweet, or dry wine, depending on the flavor you want (sweeter or slightly tart). Set the pan of cherries over the heat, bring the mixture to a boil, reduce the heat to low, and simmer the berries in the wine for 10 minutes, stirring constantly with a spoon so the syrup doesn't start to scorch on the bottom.
Step 4:

Add the cornstarch to the glass of reserved red wine (you can use plain potato starch — it won't mask the aroma of the spices with any flavor of its own) and stir thoroughly until the starch is fully dispersed.
Step 5:

Pour the wine-and-starch mixture into the pan of cherries in a thin stream and keep cooking for a couple of minutes, stirring with a spoon, to let the mixture thicken a little, then turn off the heat. Let the dessert cool a bit and spoon it into bowls or dessert glasses. To help the dessert hold its shape better and taste better (less tart), it's best to chill it in the refrigerator for half an hour before serving.
Step 6:

You can serve this treat at a celebration table garnished with a couple of spoonfuls of thick cream, crushed walnuts, or grated chocolate. Enjoy!