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Cherries in Red Wine with Frozen Yogurt

Source of Recipe

From "The Home Cook: Recipes to Know By Heart" by Alex Guarnaschelli


Recipe Introduction

"The tannins in red wine contrast brilliantly against slightly sour cherries and tart yogurt, all of which make this dessert the ideal way to end a meal. The cherries discolor slightly once cooked, but the flavor is worth it. Warm cherries and red wine sauce poured over icy scoops of frozen yogurt are perfection."

List of Ingredients

â—¦  1 (750-ml) bottle rich red wine, preferably Merlot or Zinfandel
â—¦  2 (3-inch) cinnamon sticks
â—¦  2 star anise pods
â—¦  2 tablespoons dark brown sugar, plus more as needed
â—¦  2 tablespoons strawberry jam
â—¦  1 tablespoon extra-virgin olive oil
â—¦  1 pound fresh cherries, halved and pitted
â—¦  ¼ cup granulated sugar
â—¦  2 teaspoons red wine vinegar
â—¦  1 pint vanilla frozen yogurt


Recipe

Make the red wine sauce:
In a medium saucepan, bring the wine, cinnamon sticks, star anise pods, and brown sugar to a boil over medium heat. Lower the heat and simmer until about 2 cups liquid remain, 15 to 20 minutes. Discard the cinnamon and star anise. Whisk in the jam. Taste for sweetness. If the sauce is not sweet enough, add another tablespoon or two of brown sugar, and stir it in until dissolved.

Cook the cherries:
Heat a large sauté pan over medium heat. Add the olive oil, swirling it around until it gets good and hot. Quickly add the cherries in a single layer and turn the heat to high. Cook until the cherries are lightly seared and some of their liquid has emerged, 1 to 2 minutes. Sprinkle the granulated sugar and red wine vinegar over the cherries. Pour in the wine sauce and let the cherries bubble over high heat for a minute so the wine sauce can coat them. Remove from the heat.

Serve the cherries:
Spoon the warm cherries into individual bowls, and top each serving with a scoop of frozen yogurt.

Serves 4 to 6