Agriculture Reference
In-Depth Information
HOW T O PREPARE: Cherries should be stemmed and usually pitted.
ONE SIMPLE DISH : Macerate 1 pound pitted cherries and 1/9 cup sugar in a
bowl until the cherries release their juice, 30 to 45 minutes. Add 1/4 cup dry red wine
and set aside until the cherries absorb it, another 15 minutes. Tie together in a cheesecloth
bundle 1 clove, 1 whole allspice and a 11/2-inch cinnamon stick. Cook the cherries, the
juice and the spice packet in a wide nonstick skillet over high heat until the juice begins
to thicken, about 10 minutes. Remove from the heat and stir in 11/z teaspoons balsamic
vinegar. Let cool and serve over vanilla ice cream.
Cold Spiced Cherry Soup
An adaptation of a classic Hungarian dish, this slightly sweet soup makes an eleg-
ant first course for an early-summer dinner.
6 TO 8 SERVINGS
