Dinivan, on 18 July 2011 - 02:32 PM, said:
cherry sauce? awesome? Wanna! Could you please, please direct me to the recipe/post it/send it per PM? Much appreciated!
On topic: Only 25 days and I am reunited with my gf! Woo!
OK. It's a dessert sauce, but depending on the seasoning you could make it work with duck or a paté, too.
So, take a load of cherries (anywhere between 200g to half a kg), get the stones out (aka chop them in half), half a litre of red wine (or port), add sugar ( I prefer spooning it in while I stir) & heat.
Additions: perhaps a stick of cinamon, a clove or even bay leaf could work (make sure to remove these well in advance or they'll be overbearing).
Keep cherries & wine boiling moderately until the alcohol is gone, then just keep it hot enough to reduce the sauce until it becomes really syrupy (took me around 90 minutes). Filter (or not). You can use the remains of the cherries as a compote-like thing, they should be full of winy goodness and sweet, but the syrup/ sauce alone is awesome to go with anything chocolaty, vanilla/ yoghurt ice cream or, perhaps, belgian waffles. If you do it as prep, seal the sauce and keep it warm au bain marie.
This post has been edited by Tapper: 18 July 2011 - 03:13 PM
Everyone is entitled to his own wrong opinion. - Lizrad