Tart Cherry And Red Wine Sundaes Recipes

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the pears, cherries, sugar and cornstarch to a large saucepot and mix to coat the fruit. Add the red wine, star anise and salt. Place the saucepot over direct heat, bring the mixture to a boil and cook, simmering, until the wine is reduced and slightly thickened, about 5 minutes.
• Remove the saucepot from the heat and add the red wine vinegar. Discard the star anise. Let cool slightly.
• Serve by spooning over some vanilla bean ice cream.
• (Alternatively, you can poach the fruit over medium-high heat on a stovetop.)

Steps:

• Put a large saucepan over medium-high heat. Add the cherries, cinnamon stick, sugar and cornstarch and cook until the sugar starts to melt, about 1 minute. Add the wine, bring the mixture to a boil and cook until the wine has reduced and is slightly thickened, about 4 minutes.
• Remove from the heat, remove the cinnamon stick and stir in the vinegar.
• Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce.

Steps:

• Combine 4 cups frozen cherries, 1 cinnamon stick, 1 cup sugar and 2 tablespoons cornstarch in a saucepan over medium-high heat and cook until the sugar starts to melt, about 1 minute. Add 2 cups dry red wine, bring to a boil and cook until slightly thickened, about 4 minutes. Remove from the heat, remove the cinnamon stick and stir in 2 teaspoons red wine vinegar. Serve over vanilla ice cream.

Steps:

• In a small saucepan, combine wine or cherry juice and sugar; bring to a boil, stirring until sugar dissolves. Add cherries and return to a boil. Remove from heat and transfer cherries to a bowl, leaving liquid in pan. Let stand 5 minutes. Strain any juice that has accumulated from cherries back into the pan. Bring liquid back to a boil and boil over high heat until volume is reduced by half, about 10 minutes. Remove from heat and stir in vanilla and almond extracts. Let cool until lukewarm. Scoop ice cream into 6 stemmed wine glasses or dessert dishes. Top with equal amounts of cherry sauce and whipped topping. Garnish with almonds and a chocolate covered cherry.

Steps:

• Put a large saucepan over medium-high heat. Add the cherries, cinnamon stick, sugar and cornstarch and cook until the sugar starts to melt, about 1 minute. Add the wine, bring the mixture to a boil and cook until the wine has reduced and is slightly thickened, about 4 minutes.Remove from the heat, remove the cinnamon stick and stir in the vinegar.Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Steps:

• Mix flour, sugar and salt together. Cut in butter and shortening with a pastry blender or process in a food processor until the mixture is uniformly crumbly.
• Mix egg yolk with one tablespoon of the water and stir lightly into the flour mixture until the dough can be gathered into a bowl. Moisten with additional water if necessary. This step can also be done in a food processor, in which case, use a scant tablespoon of water at first. You probably will not need any more water because of the speed with which the machine amalgamates the ingredients.
• Chill the dough for at least 30 minutes.
• Preheat oven to 425 degrees.
• Roll out dough and fit into a nine-inch straight-sided flan ring. Any tears in the somewhat fragile dough can be repaired by simply pressing the edges together or patching them with scraps. Prick the bottom and sides, line the pastry with aluminum foil and weight the foil with dry beans, rice or baking weights. Bake for about seven minutes. Remove foil and continue baking until golden, about 10 minutes longer. Allow to cool before filling.
• Combine cherries, water, wine and sugar in a heavy bottom saucepan. Heat until the liquid barely begins to simmer. Drain the cherries, reserving the liquid in the saucepan.
• Boil the liquid in the saucepan down until it is reduced to one cup. Mix the gelatin, cornstarch and cold water together until smooth, then stir it into the wine syrup. Cook until thickened and clear. Remove from heat.
• Stir in the kirsch.
• Arrange poached cherries in the baked, cooled pastry shell in a single layer. Pour the thickened syrup over the cherries and allow to cool. Refrigerate until ready to serve.
• Just before serving, whip the cream with the confectioners' sugar and almond extract and spread over the tart.