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Picota Cherries and Red Wine Sauce

Preparing: 2 hours
 
Ingredients:
Method:
250 g Picota Cherries
Picota Cherries, stones removed
Rinse the cherries and remove the stones.
250 ml red dry wine of good quality; I used Rioja aged a year in oak casks
2 tbsp dark muscovado sugar
Red wine, preferably good quality aged in the oak caskAdd dark muscovado sugar
 
Pour the wine into a pot, add the muscovado sugar and heat gently until the sugar dissolves. 
1 cinnamon stick
1 clove
1 lemongrass

Bruise the lemongrass stalk to release the flavourAdd the cinnamon stick, clove and lemon grassThe clove

Add the lemon grass
Bruise the lemongrass stalk to release the flavour. Add the cinnamon stick, clove and lemongrass to the red wine.
Add the cherries
Add cherries and slowly boil them until almost tender. It may take about 20 minutes. Set aside for an hour and let the flavours mix together.
Remove the cooked cherries from the sauceThe consistency of the cherry syrup
Remove the cherries from the liquid and boil to reduce the sauce. It should get syrupy consistency and you should get around 5 tablespoons of the sauce.
Pop the cherries into the saucePicota Cherries and Red Wine Sauce; Polly Eats London
Remove cinnamon stick, lemon grass and clove. You can also strain the sauce to remove the rest of the spices. Return the cherries to the sauce. Use immediately or reserve for later. Serve with vanilla ice cream, panna cotta, a chocolate cake.

Picota Cherries and Red Wine Sauce; Polly Eats LondonPicota Cherries and Red Wine Sauce; Polly Eats LondonPicota Cherries and Red Wine Sauce; Polly Eats London

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