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Ingredients
4 pounds Bing cherries, washed
½ vanilla bean
6 ounces candied orange peel or slices
8 cups white zinfandel, or 6 cups zinfandel and 2 cups water
Sorbet (lemon or raspberry) or vanilla ice cream or sliced fresh fruit (peaches, plums or nectarines), for serving
Candied orange peel or biscotti, for optional garnish
Nutritional analysis per serving (6 servings)
78 grams carbs; 543 calories; 1 gram fat; 7 grams fiber; 19 milligrams sodium; 4 grams protein; 57 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put whole, unpitted cherries into a deep, wide, heavy pan. (No need to remove stems.) Add vanilla bean, candied orange, and wine or wine and water. Bring to a boil, lower heat and simmer 30 to 40 minutes, until thickened and reduced by half.
- Step 2
Let cool for a few minutes, then transfer to a food processor in batches and pulse briefly, just until fruit is in very small pieces. Transfer fruit, pits, stems and liquid to a fine-meshed sieve placed over a large bowl. Press hard with a wooden spoon to extract all the liquid. Cover, and chill 4 hours or overnight.
- Step 3
To serve, ladle into shallow bowls. Put a scoop of sorbet or ice cream or a spoonful of sliced fruit in the center. Garnish with candied orange peel or a biscotti, if desired.
Private Notes