Prep 10 mins
Cook 15 mins
These are a great low-fat accompaniment to ice cream, toasted brioche, waffles or pancakes. They can be stored in the fridge for up to a month. From the November 2005 issue of the 'Australian Good Taste' magazine. Posted for the post ZWT Healthy for the Holidays Challenge!
- 1 cup water
- 3⁄4 cup caster sugar
- 1 star anise
- 1 vanilla bean, split lengthways
- orange rind
- 700 fresh cherries, pitted
- 1 cup port wine
- Wash a 4 cup capacity glass preserving jar with a plastic lid in hot, soapy water, rinse well, and drain throughly.
- Place the water, sugar, star anise, vanilla bean and orange rind in a saucepan over a low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Increase the heat to high and bring to the boil. Add the cherries. Reduce the heat to medium and simmer for 3-4 minutes or until the cherries soften slightly.
- Using a slotted spoon, transfer the cherries, star anise, vanilla bean and orange rind to the glass preserving jar.
- Bring the syrup to the boil over a high heat and boil for 5 minutes or until the syrup thickens. Add the port, and again bring to the boil. Use a thermometer to ensure the syrup reaches 80°C, then pour the syrup over the cherries in the preserving jar and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside until cool. Label, date and store in the fridge for up to a month.