Cherries in red wine recipe

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  • Serves 6
  • 10 mins to prepare and 40 mins to cook
  • 440 calories / serving
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Cherries in red wine HERO

Remove the cherry stems, place the cherries in a saucepan with the red wine, spices and honey, and bring to the boil. Simmer gently for 10 minutes, then take out the cherries. Reduce the red wine for about 20 minutes. Return the cherries to the red wine, then chill. Whip the cream with the sugar until it has a smooth, rich texture, add the kirsch. Arrange the cherries in the glasses and add a spoonful of cream.

365 Good Reasons to Sit Down and Eat by Stephanie Reynaud, published by Murdoch Books. Recipes for every day of the year in Stephane Reynaud's quirky culinary almanac. Order the book online.

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  • Ingredients

  • 1kg (2lb 4oz) cherries
  • 600ml (21fl oz) red wine
  • 1 cinnamon stick
  • 1tsp ground ginger
  • 1tsp ground fennel seeds (in pestle and mortar)
  • 80g (2¾oz) honey
  • 300ml (10½ fl oz) pouring (whipping) cream
  • 80g (2¾ oz) caster (superfine) sugar
  • 2tbsp kirsch
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  • Energy 1838kj 440kcal 22%
  • Fat 20.4g 29%
  • Saturates 12.6g 63%
  • Sugars 46.2g 51%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 46.4g Protein 2.8g Fibre 4.4g

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