Tart Cherry-Zinfandel Sauce

The original recipe came from Chef Susan Spicer of Bayona in New Orleans. Her recipe called for Pinot Noir, which of course works perfectly, and was served with her amazing Semolina Soufflé Cake and Pistachio Crème Anglaise. For serving with White Chocolate Bread Pudding, though, I wanted a wine with more of a jammy character, especially one that tastes of cherries. A Zin! A lovely Beringer zin, in this case.

Combine all of the ingredients in a medium saucepan and bring to a boil. Simmer over low heat for 5 minutes. Using a slotted spoon, transfer the cherries to a medium bowl. Simmer the wine over moderate heat until syrupy and reduced to 3/4 cup, about 8 minutes. Transfer the Zinfandel syrup to a small bowl to cool, then stir in the cherries. Serve at room temperature.

Serve with Semolina Soufflé Cake with Pistachio Crème Anglaise, or over White Chocolate Bread Pudding.

The syrup can be refrigerated for 1 week. Bring to room temperature before serving.

YIELD: 2 cups


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Chuck Taggart   (e-mail chuck)