When fresh cherries and fresh corn overlap, I sometimes add corn to this salsa; to do so, see the variation at the end of the recipe. Enjoy this with whole ...
Poached Cherries
Although I typically serve poached cherries with the savory portion of a meal, it is also quite good spooned over ice cream or gelato.
Directions
Cut a square of cheese cloth, set the spices in it and tie it closed.
Put the cherries and the spice packet into a medium saucepan, add the pinot noir and bring to a boil over medium heat. Reduce the heat to very low, cover the pan and simmer gently until the cherries are tender, about 12 minutes.
Uncover, use tongs to remove and discard the spice packet.
Serve warm with roasted chicken, grilled duck, roasted pork tenderloin or wild Pacific King salmon prepared by your favorite technique.
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