Burrata in Red Wine Sauce
Think warm cherries in a sweet-savory wine sauce. Drizzled over a cream-filled fresh mozzarella pillow for Burrata in Red Wine
Ingredients
- 1 vanilla bean
- 1 1/2 cups red wine.
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon fennel
- 1 bay leaf
- 1 Cinnamon stick
- 3 sprigs hyme
- 1/3 cup sugar or to taste, can sub sweetener
- 1/2 teaspoon lemon zest
- 28 cherries pitted, frozen okay (a generous cup)
- 1/2 teaspoon cornstarch to thicken, optional
- 8 ounces Burrata 2 balls
Instructions
- Cut vanilla bean in half lengthwise and strip out seeds. Add seeds and pod to a small saucepan with the wine and the other herbs. Cook on medium high until reduced by half, about 15 minutes. Strain out the spices.
- Return the spiced wine to the pot. Add cherries, zest and sugar (or sweetener, see note) then cook until cherries are tender and syrup is reduced a bit more, about 10 minutes. Adjust sugar if desired.
- Optionally, you can thicken the syrup by combining the cornstarch with a tablespoon of the wine syrup, then stirring back in and cooking to thicken.
- Cut the two burrata balls into quarters and place in two quarters each into four serving bowls. Top with warm cherries and syrup. Serve immediately
Notes
If you use a sweetener containing erythritol be aware that there may be some crystals formed if the syrup cools. Simply reheat to dissolve them and be sure to serve warm.
Nutrition
Calories: 325kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.03gCholesterol: 40mgSodium: 4mgPotassium: 253mgFiber: 2gSugar: 24gVitamin A: 476IUVitamin C: 6mgCalcium: 329mgIron: 1mg
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