Jul 012010
 

3/4 cup red wine

Ingredients

1/2 cup sugar
1/4 cup water
1 cinnamon stick
3 strips of orange rind
500 g ripe cherries
1 tablespoon cornflour
3 tablespoons brandy

Method

Warm wine, sugar, water, cinnamon stick and orange strips in saucepan.

Remove stalks from cherries whilst syrup is heating.

Add cherries and cook without a lid for 5-7 minutes until they are just tender. Don’t over cook!

Mix cornflour in brandy and gently stir into sauce. Stir through to thicken then remove from heat. Remove cinnamon stick.

If no pith on orange rind, it can be left in as it is very tasty.

Delicious served hot with ice-cream immediately, but absolutely scrumptious the next day – hot or cold.

Author

Pam Jenkins
Diamond Creek

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