Poached Cherries

Yesterday, as the boyfriend and I were preparing to hibernate from the rain and watch a movie, I used the last of a bottle of cabernet to poach some of the season's first cherries. We had found these gems at Lyall Farms' stall at the Ballard Farmer's Market, and while they were delicious out of hand, I wanted to poach some for future use. I added a little fresh thyme from my garden and once the cherries were done, I reduced the poaching liquid into a beautiful, viscous syrup in which I stored the finished cherries. These might be a perfect topping for the rhubarb sorbet. If they last that long!

Cherries in Cabernet Syrup

2 cups fresh cherries, pitted and halved
8 oz. red wine (cabernet, merlot, syrah)
2/3 cup sugar
1/2 cup water
5 sprigs fresh thyme

Bring last the wine, sugar and water to a simmer in large saucepan. Add thyme and simmer about 3 minutes. Add cherries and poach for about 5 minutes. The cherries should be soft, but not mushy. Strain cherries from liquid and set aside. You can put them into a glass jar at this point if you like. Raise the heat under the saucepan. Reduce the poaching liquid until it is syrupy and slightly thick. Pour over the cherries and let cool before refrigerating.
Once refrigerated, these will last several weeks in the fridge. Use on ice cream, pound cake, as a topping for lemon tarts, layered with whipped cream...