Beaujolais is a wonderfully fruity French red wine, and it marries so well with cooked cherries. This recipe is spiced with vanilla, pepper, cinnamon and ginger, and finished with flaked almonds, for a sensational flavour combination.
- 600 ml Beaujolais wine, approximately
- 80 g caster sugar
- ½ vanilla bean
- 3 cm stick cinnamon
- 4 cracked peppercorns
- 2 small slices of ginger
- ½ orange, rind peeled
- ½ lemon, rind peeled
- 800 g pitted cherries
- 60 g flaked almonds, toasted
- icing sugar, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 3 hours
Combine the wine, caster sugar, vanilla bean, cinnamon stick, peppercorns, ginger, and orange and lemon peel in a saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes or until slightly reduced. Strain liquid into a bowl.
Return liquid to the saucepan over medium heat. Add the cherries. Bring to a simmer and cook for 3 minutes. Transfer to a clean bowl and allow to cool, then refrigerate for at least 3 hours.
Spoon the cherries and syrup into bowls or glasses. Scatter with flaked almonds and dust with icing sugar. Serve.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
Props by Hayden Youlley Design.
In-video photography by Peter Warren.