2 cups Hinzerling Ruby or Vintage Port
2 cups water
¼ cup sugar
3-3” medium cinnamon sticks
½ lb. Chukar dried bing cherries
½ lb. Mixed dried fruit sour cream
Walnuts or Almonds (optional)
Bring Port, water, and sugar to a boil in a stainless steel or enamel sauce pan. Add cinnamon sticks and dried fruit, (if Chukar Cherries or not available, you may use any dried fruits of your choice.) Reduce heat and allow to simmer covered until fruit has absorbed liquid and is soft (10-15 minutes).
Remove from heat, cool to room temperature, then place in refrigerator
covered until well chilled. Serve in bowl with a dollop or two of sour
cream and a small glass of port. You could sprinkle slivered toasted almonds
walnuts over the top for added complexity.
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