Port-poached cherries with honey-yogurt sauce
FINALLY, after much talking up how great this was going to be over the last 2 months. FINALLY I have made this recipe. Jake and I don’t really eat much in the way of dessert, so I made this as a special breakfast treat on Sunday as he finished up his massive paper. It was definitely too sweet for breakfast. Don’t get me wrong, we ate it and loved it, but I probably shouldn’t have made it for breakfast. Oops. Anyway, I got this recipe from the Vegetarian Times Website
as I was sifting through the site looking for super-cool things to make that I maybe hadn’t made before or ever attempted. This one sounded so good that I couldn’t resist. It was pretty delicious. I made a few changes to the recipe though. By the time I finally got around to making this the gingersnap cookies I’d bought back in January to try were LONG GONE (into my tummy!) so instead I used some graham crackers we had in the cupboard, which obviously worked just fine. Also, I used vanilla yogurt instead of plain because that’s also all I had. I still mixed the vanilla extract in with it. I don’t think it made it too strong of a vanilla taste, but then again I love the taste of vanilla.
Port-Poached Cherries with Honey Yogurt Sauce
1 cup ruby port
1/4 cup sugar
1 Tbs. grated orange zest
1 3-inch cinnamon stick, broken into 3 pieces
2 whole cloves
2 whole black peppercorns
1/2 cup dried cherries (3 oz.)
1/2 cup plain low-fat yogurt
1 Tbs. honey
1/4 tsp. vanilla extract
2 nonfat ginger cookies, crumbled
1. Bring port, sugar, orange zest, cinnamon, cloves, and peppercorns to a boil in medium saucepan.
Reduce heat to medium-low, and simmer 5 minutes.
2. Remove cinnamon, cloves, and peppercorns.
3. Add cherries, cover, and simmer 10 minutes, or until cherries are softened and sauce begins to thicken.
4. Whisk together yogurt, honey, and vanilla in small bowl. Set aside.
5. Remove cherries to 2 bowls with slotted spoon.
6. Increase heat to medium-high, and cook port liquid 5 to 7 minutes, or until reduced to 3 Tbs. and mixture is syrupy.
7. Spoon 1/4 cup yogurt mixture over each bowl of cherries. Drizzle with port sauce, and sprinkle with crumbled cookies.