A Vegetarian Basque Recipe

Here you have your first Basque recipe at this blog:

Cherries in Red Wine Soup
Source: Burt Wolf's Local Flavors, San Sebastian

Serves 6

Basque-native Gerald Hirigoyen is executive chef and owner of the restaurants Fringale and Pastis in San Francisco.

2 1/2 cups dry red wine
1/2 cup port
1/2 cup sugar
1 vanilla bean, split in half lengthwise
2 star anise
Zest of 1/2 lemon, cut with a lemon Zester into long thin spirals, or finely julienned
Zest of 1/2 orange, cut with a lemon Zester into long thin spirals, or finely julienned
2 cloves
2 pounds black cherries, freshly pitted (or unsweetened frozen)

Combine all of the ingredients except the black cherries in a large saucepan, bring to a boil, and simmer for 10 minutes. Add the cherries and cook for 2 minutes longer.

Remove from the heat.

Remove and discard the vanilla bean. A garnish is not necessary; however, a dollop of crème fraîche or a small scoop of ice cream would be a nice accompaniment.

Bon Appetit!

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