Agriculture Reference
In-Depth Information
Cut a piece of cheesecloth about 5 inches square. Place the allspice, peppercorns, cloves
and cinnamon in the center. Bring the corners together and tie the packet closed with a
piece of string. (Alternatively, you can place the spices in a large tea ball.)
Bring the wine, water and sugar to a simmer in a large saucepan over medium heat and
add the spice packet. Cook until the wine loses its raw alcohol smell and mellows in fla-
vor, about 15 minutes. Cooking gently will help the wine retain its delicate fruitiness.
Add the cherries and simmer gently until slightly soft, about 15 minutes. Remove the pan
from the heat and stir in the balsamic vinegar and almond extract. Taste and adjust the
vinegar; the soup should be slightly sweet, but with a definite tart backbone. Transfer to a
lidded bowl and refrigerate until well chilled, at least 4 hours.
Just before serving, discard the spice packet and add the 3/4 cup creme fraiche. Replace
the lid and shake gently to mix well. The soup should be lightly creamy and pale pink.
Ladle the soup into chilled bowls and garnish each bowl with a small dollop of creme
fraiche swirled into the center. Serve.
Red Wine-Poached Cherries
