Tuesday, February 17, 2009

Preserved cherries in spiced port

Preparation Time 10 minutes
Cooking Time 15 minutes
Makes 1L (4 cups)

* 250ml (1 cup) water
* 155g (3/4 cup) caster sugar
* 1 star anise
* 1 vanilla bean, split lengthways
* 1 x 8cm-strip orange rind
* 700g fresh cherries, pitted
* 250ml (1 cup) port

1. Wash a 1L (4-cup) capacity glass preserving jar with plastic lid in hot, soapy water and rinse well. Drain on a rack.
2. Place the water, sugar, star anise, vanilla bean and orange rind in a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Add the cherries. Reduce heat to medium and simmer for 3-4 minutes or until cherries soften slightly.
3. Use a slotted spoon to transfer the cherries, star anise, vanilla bean and orange rind to the glass preserving jar.
4. Bring syrup to the boil over high heat. Boil for 5 minutes or until syrup thickens. Add port and bring to the boil. Use a candy thermometer to ensure syrup reaches 85°C. Pour syrup over the cherries in the preserving jar and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside until cool. Label, date and store in the fridge for up to 1 month.

Notes & tips
* Serve these preserved cherries in port as an accompaniment to ice-cream or on toasted brioche or waffles.

Australian Good Taste - Page 41
Recipe by Michelle Southan


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