Cold Compote With Porto
(recipe is from Sale & Pepe magazine, Serbian issue for July/August 2011)
350 g sour cherries
50 g cherries
200 ml Porto wine
100 g light brown sugar
1,5 cm long cinnamon stick
1 star anise
4 cardamom pods
Put cherries and sour cherries into a pot and cover with sugar. Add all the spices (except powdered cinnamon) and Porto and let boil. When it boils, reduce the heat so that it simmers slowly and cook for another 10 minutes. Then, remove the fruits from the sauce with a clothed spoon.
Continue to cook the sauce for another 5-10 minutes, or even longer, if you like it thicker. Pour the finished sauce over the cherries and transfer into a fridge for at least 4 hours.
Serve with vanilla ice-cream dusted with powdered cinnamon.
Note: This is my entry to the Serve It – chilled event.