Les Cerises au Vin Rouge

Author: Chef Patrice Olivon 05/10/2012

servings: 4

Ingredients

2 cups fresh cherries, pitted
2 tbsp unsalted butter, cold
1 cup red wine
1/2 cup port wine
2 tbsp orange liqueur (Grand Marnier or triple sec)
Zest from half an orange
Zest from half a lemon
2 star anise pod
1/8 tsp cracked black pepper
1 cinnamon stick
1 clove
1/2 cup brown sugar
2 cups vanilla ice cream
1/4 cup toasted pecans, chopped
Whipped cream

Preparation

Combine red wine, port, sugar, spices, and zest into a small pot and cook it until reduced by half. Add butter to sauté pan and over high heat; sauté cherries for several minutes to evaporate the moisture and concentrate the natural cherry flavor.

Flambé with the orange liquor and add cherries to the wine syrup. Cook for several more minutes until the cherries are soft. Pour the warm cherries and syrup over ice cream. Finish with the whipped cream and sprinkle with toasted pecans.