Tart Cherry Zinfandel Sauce

[kaci]

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.

2 cups dried tart cherries (3/4 pound)
2 cups Zinfandel
1/2 cup sugar


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.

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

YIELD: 2 cups