Ingredients

1 quart Queen Anne or Rainier cherries, pitted and halved

　　1/2 cup sugar

　　Pinch of Kosher salt

　　2 fresh bay leaves, torn in half

　　1/4 cup white wine

　　

Step 1

Combine the cherries, sugar, salt, and bay leaves in a bowl and allow to macerate for at least 30 minutes, or until the juices begin to come out of the cherries.

　　

Step 2

Place the mixture in the top of a double boiler or heatproof bowl and set over gently simmering water. Add the wine and stir to combine. Cook for 10 minutes, or until the cherries soften and the liquid becomes thick and syrupy. Remove from the heat and allow the cherries to cool in their liquid. Serve with almond cake and crème fraîche.

　　Ethan Stowell's New Italian Kitchen