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Burgundy Sour Cherries

Use: as garnish for warm baked goods such as cream schmarren or quark soufflé
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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.
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Course; Fruit
Cuisine; Austria / European