From Carol Gordon's Sleep On It
3 cans (1 pound each) pitted tart cherries, packed in water
2 cinnamon sticks
6 whole cloves
6 whole allspice
1/2 lemon
1/2 cup sugar
Pinch of salt
2 cups heavy cream
2 tbsp. flour
1 cup Bordeaux wine
Seasoned whipped cream for garnish
1. Empty 1/2 jar of Trader Joe's Morello cherries and all their juice into large pot. Add the juice from the second jar, but reserve the cherries. Add the cinnamon sticks, cloves, allspice, lemon, sugar, salt. Bring to a boil, then reduce the heat to low.
2. Place the cream in a medium saucepan and heat just until steaming (do not boil!) Whisk in the flour and allow to cool slightly and add to the berry mixture. Add the wine and bring just to the boiling point. Strain and cool the mixture, discarding the boiled cherries. Add the reserved can of cherries, cover, and refrigerate for up to 2 weeks.
Serve by placing 5 oz. of the mixture in a glass bowl or compote and garnish with a dollop of whipped cream. We decided we might like this best over vanilla ice cream!
