Use: as garnish for warm baked goods such as cream schmarren or quark soufflé
Burgundy Sour Cherries
Use: as garnish for warm baked goods such as cream schmarren or quark soufflé
Ingredients
- 9 oz 250 g Sour cherries (can be substituted with sweet cherries), pitted
- 1 cup 250 ml Burgundy (can be substituted with another full red wine)
- 4 tbsp Honey
- 1 tbsp Vanilla pudding mix
- 4 tsp 20 g Vanilla sugar
- ⅓ cup 80 g Granulated sugar
- ¼ cup 6 cl Kirsch
- Dash of Coriander
- 3 tbsp Water
Instructions
- Boil the burgundy with honey, vanilla sugar, granulated sugar, and coriander.
- Reduce to a third.
- Stir the vanilla pudding mix with the water and sit into the red wine blend.
- Remove from heat, add cherries, and let set.
- Season with kirsch.
Notes & Wine Advice
Burgundy cherries taste best when served warm.