4635 Cerises au Claret

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Choose some nice cherries and cut off the ends of the stalks. Place them into a timbale and pour over sufficient sweetened Claret flavoured with a little cinnamon to just cover. Cover with a lid and place on the side of the stove for 10 minutes to poach the cherries.

Allow them to cool in the syrup then drain off the syrup; reduce it by a third and add 1 tbs red-currant jelly per 6 tbs reduced syrup—this will thicken it slightly.

Pour the syrup back over the cherries and serve them very cold accompanied with Finger Biscuits.