1 lb. cherries, pits removed

2-2/3 c. white wine
1/3 c. cassis
1 3-inch cinnamon stick
3 whole cloves
Scant 1 c. superfine sugar

Stir the wine, kir, spices and sugar together in a saucepan and place over medium high heat. Stir to dissolve the sugar. Bring the mixture to a boil, reduce heat and simmer for 5 minutes. Place the cherries in the liquid and simmer for about 5 minutes. They should be just tender, not mushy. Remove the cherries with a slotted spoon.

Bring the poaching liquid to a boil and reduce it by half, about 10-15 minutes. Watch it closely so that it doesn’t boil over. Serve the cherries as is or pour the syrup over them and chill. They can be used for a topping on ice cream, a filling for crêpes, in a clafouti-let your imagination roam. The cherries can also be put in glass jars and kept in the refrigerator for several months.

Serves 4-6.

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