Cerises au Claret (Cherries in Claret)

Ingredients

• fine cherries
• sweetened Bordeaux wine
• cinnamon
• redcurrant jelly
• biscuits à la cuiller

Instructions

1. Choose fine cherries, trim the ends of the stalks and arrange them in a silver timbale.
2. Pour over sweetened Bordeaux wine with a point of cinnamon, in a quantity just enough to cover them.
3. Cover the timbale and hold it 10 minutes at the side of the fire to poach the cherries.
4. Let the cherries cool in the syrup, then drain the syrup off.
5. Reduce the syrup by one third.
6. Bind it lightly with redcurrant jelly, one spoonful to every 6 spoonfuls of reduced syrup.
7. Serve the cherries very cold, with biscuits à la cuiller separately.