(Ciliege al Vino Rosso)

　　Wine is as much a religion in Tuscany as food is, and rare is the table that is set without a bottle of the local vintage. Wine is also an ingredient in sauces, stews and even sweets. Fruit simmered in wine is a common dessert in the region, and cherries are the fruit of choice during their short summer season.

　　

Ingredients

Makes 6 servings

　　4 cups dry red wine

　　1 1/2 cups sugar

　　2 pounds red or golden cherries, stemmed, pitted

　　1/2 teaspoon grated orange peel

　　1/8 teaspoon almond extract

　　1/8 teaspoon ground nutmeg

　　

Step 1

Stir wine and sugar in heavy large saucepan over medium heat until sugar dissolves. Add cherries. Bring to boil. Remove from heat; let stand 5 minutes. Using slotted spoon, transfer cherries to medium bowl.

　　

Step 2

Boil cooking liquid until reduced to 2 cups, about 25 minutes. Mix in orange peel, almond extract and nutmeg. Cool. Pour syrup over cherries; toss. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.) Spoon cherry mixture into bowls and serve.