Bleu Cheese Stuffed Wine Cherries With Honeycomb
By: Melody Fury
Published: Saturday, January 9, 2010 - 12:30am

Ingredients




8 inches Cherries, pitted and sliced  half
Bleu Cheese
Honeycomb
4 inches Almonds, sliced  half
2 cups Red Wine
1 Cinnamon Stick
Zest of 1 Lemon
2 teaspoons Sugar

Preparation

1 Bring the wine, cinnamon, lemon zest, and sugar to a boil. Lower to medium heat and reduce the mixture by half. Add the cherries and poach them gently for one minute. Remove from the heat and allow the cherries to macerate for half an hour. 2 Remove from the poaching wine and allow cherries to cool. Use an ice bath if you are in a hurry. 3 Meanwhile, roll 8 pieces of bleu cheese into the size of cherry pits. Refrigerate until the cherries cool. 4 When ready to serve, place a piece of bleu cheese between two cherry halves and press lightly. Place on a serving spoon. 5 Slice a piece of honeycomb (1 cm cube) and place beside the stuffed cherry. Lastly, top with an almond half.

About


I decided to feature this oozing ambrosia in an amuse bouche alongside some other local summer specialties: bleu cheese, organic cherries, and wine.
The extra cherries and remaining wine syrup was amazing on top of ice cream the following night.