Poached CherriesBen O'Donoghue
- Zest of ½ orange
- 200mls Shiraz or Cabernet Sauvignon
- ½ stick of gelatin OR 1 tsp cornflour mixed with 1 tsp of water
- 1 clove
- 1 teaspoon of caster sugar plus extra to taste
- 200gm black cherries fresh or frozen
- Place all the ingredients except the cherries into a pot and bring to a simmer.
- Place the defrosted cherries into the poaching liquid and then add the sugar to neutralise the tannins of the wine but not take away the zing – simmer for five minutes
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