Cherries Poached in Red Wine ~ Cerejas Escalfadas no Vinho Tinto

Recipe by Food & Wine Magazine, Photos by Priscillakittycat

The color of cherries makes me think of medieval times.  Those deep-colored, velvet royal cloaks, the echo of voices and footsteps inside cold stone castles.  Long wooden tables overflowing with hearty food and plenty to drink…

Cherries happen to be in season.  So…to commemorate the last week of the Brazilian soap opera, “Deus Salve o Rei” (God Save the King) we will have Cherries Poached in Red Wine.  In our home (not exactly a stone castle where you can wear a cloak but more like a sunlit sauna) the approval rating for this dessert was very high.  My dad made two comments:  “What is this dessert called?” and “This tastes perfect.” Dad knows his sweets.  Mom liked the aroma of wine and savoured her serving of cherries with vanilla ice cream…then she added whipped cream for good measure.

2 1/4 cups red wine
1 cup sugar
1 1-by-3-inch strip orange zest
2 pounds sweet cherries, halved and pitted

In a medium stainless-steel saucepan, combine the wine, sugar, and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel bowl so the cherries don’t overcook.  Place in glass serving bowls and add a dollop of whipped cream.  Or…if you’re feeling inspired, mix 2 1/2 tablespoons of honey with 1 cup of mascarpone cheese.

*When I halved and pitted the cherries, I didn’t use gloves on purpose.  I wanted to color my hands and get my fingernails dirty…like they did back in those times.  It’s cool.


Esta é a ultima semana da novela, “Deus Salve o Rei”.  A cor das cerejas me faz imaginar como era naquela época…os tempos medievais. Eram tão lindas as roupas que usavam.  As capas de veludo que vestiam os membros da realeza, os castelos feitos de pedras pesadas, o frio e o eco dos passos de quem caminhava pelos corredores.  E na sala de jantar… mesas compridas transbordando de comida e bebida.  Para comemorar o final da novela e para destacar a cor daquela época, escolhi esta sobremesa de cerejas.  Foi aprovada por todos aqui em casa.  O meu pai é uma pessoa de poucas palavras.  Ele fez dois comentários:  “Como se chama esta sobremesa?” e “Esta perfeita!”  A mãe saboreou as cerejas e a calda de vinho, ainda quente, com sorvete de baunilha…e depois ela adicionou chantilly.

2 copos e meio de vinho tinto
1 copo de açucar
1 tira de raspa de laranja
1 kilo de cerejas doces, retiradas as sementes, partidas no metade

Numa panela inoxidável, junte o vinho, o açucar, e a raspa de laranja.  Quando começar a ferver, adicione as cerejas e deixe ferver novamente.  Reduz o fogo, tampe a panela parcialmente, e ferva levemente durante uns 5 minutos ou até as cerejas amoleçerem. Despeje-as numa tigela de vidro ou inox para evitar que as cerejas cozinhem demais.  Sirva (frio ou quente) em taças de vidro acompanhadas de chantilly, sorvete de baunilha ou queijo mascarpone com mel.

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