Spencer Bay Pinot Chocolate Sauce
Cook time: 5 – 10 minutes
- 100g Good quality dark eating chocolate, broken into pieces
- 1½ cups Spencer Bay Pinot Noir
- 3 tablespoons Brown sugar
- 1 Cinnamon stick, broken
- 2 Star Anise
- 1kg Fresh ripe cherries
- Combine chocolate, red wine, brown sugar, cinnamon and star anise in a small saucepan. Bring to the boil, stirring constantly with a wooden spoon. Simmer for 5 minutes, stirring frequently, until the chocolate has melted and the syrup is thick and smooth.
Serve cherries with a bowl of chocolate pinot noir sauce on the side to dip cherries in to.