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  1. Lapin Cherries in Syrup

  2. Thanks to Quang Dang, executive chef of Metropolitan Hotel Vancouver 's Diva at the Met , for the recipe - he advises to use a matching fruit juice (cherry? grape?) or water in place of the wine if you don't want to use alcohol.

  3. 2 cups Valpolicella (or other medium-bodied red wine)

  4. 1 cup sugar

  5. 1 lemon, zested

  6. 1 vanilla bean, split

  7. 1 spring of fresh basil

  8. 2 kg cherries

  9. Boil wine, sugar, lemon zest, vanilla bean together for 1 minute. Add cherries, basil and bring to a simmer. Cover and remove from heat. Let macerate overnight. The next day, strain and reduce liquid by a third. Pour hot liquid over cherries and can, processing according to the jar manufacturer's directions.

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