Kay’s Cherries in Red Wine
Varietal: Dessert Wine (Ruby Port)

Serves 6

Kay Simon, co-owner with her husband Clay Mackey of Chinook Wines, is not only a talented winemaker, but a gifted cook who uses the foods of the season to create inspired original recipes. Here, she marinates fresh summer cherries in a Merlot-Brandy syrup flavored with cinnamon and lemon. The cherries make a lovely topping for sponge cake or chocolate cake, or simply enjoy them with a dollop of crème fraîche and a glass of Ruby Port, whose berry notes mirror the berry flavors in the marinated fruit.

2 cups Merlot or other dry red wine

1 cup granulated sugar

1 3-inch-long cinnamon stick

Zest of 1 medium lemon

Juice of 1/2 medium lemon

2 tablespoons Brandy

2 pounds fresh Bing or sweet cherries, rinsed, patted dry, and pitted

Homemade or store-bought sponge or chocolate cake

Fresh mint sprigs

1. In a small, nonreactive saucepan combine the Merlot, sugar, cinnamon stick, lemon zest, lemon juice, and Brandy until the sugar is dissolved. Bring to a boil, then reduce the heat and simmer until the liquid reduces slightly and reaches a light syrup-y consistency, 20 minutes. Remove and discard the cinnamon stick and cool the syrup.

2. Place the cherries in a medium nonreactive bowl with a tight lid and pour the cooled syrup over them. Cover and marinate the cherries at least 1/2 hour and up to 2 hours at room temperature, turning several times. For longer storage, place the cherries in the refrigerator for up to 2 weeks.

3. To serve, slice the cake and position the slices in dessert bowls or wine goblets. Divide  the cherries and syrup over the slices, add a dollop of crème fraîche, and top with the mint sprigs.