• Cherries in Wine with Cardamom Cream and Rose Pistachio Shortbread

    9 days ago - By Imbibe Magazine

    As summer puts every movement into slow motion, the season's bounty offers an easy opt-in to involved entertaining. “This is not the time for making complicated food,” The Sunday Telegraph columnist Diana Henry says in her newest cookbook, How to Eat a Peach. Plucked at their peak, fresh cherries offer unrivaled flavor, and here, they're simmered in wine and served over whipped cardamom cream, with pistachio shortbread for dipping.
    For the cherries:
    1¼ cups granulated sugar 2¼ cups Valpolicella, Pinot Noir or other cherry-ish red wine 2 broad strips of unwaxed lemon zest 2 lbs. sweet or...
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