Tart Cherry-Pinot Noir Syrup (Kopie)

*****
CONTRIBUTED BY SUSAN SPICER
SERVINGS: MAKES 2 CUPS

2 cups dried tart cherries (3/4 pound)
2 cups Pinot Noir
1/2 cup sugar

Combine all of the ingredients in a medium saucepan and bring to a boil. Simmer over low heat for 5 minutes. Using a slotted spoon, transfer the cherries to a medium bowl. Simmer the wine over moderate heat until syrupy and reduced to 3/4 cup, about 8 minutes. Transfer the Pinot Noir syrup to a small bowl to cool, then stir in the cherries. Serve at room temperature.

MAKE AHEAD The syrup can be refrigerated for 1 week. Bring to room temperature before serving. SERVE WITH Semolina Souffle Cake.

http://www.foodandwine.com/recipes/tart-cherry-pinot-noir-syrup