cinnamon spiced cherries
How to make cinnamon spiced cherries recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
25 g (1 oz) caster sugar
350 ml (12 fl oz) rosé wine
strip of pared lemon rind
1 cinnamon stick
500 g (1 lb) cherries, pitted
Method:
Combine all the ingredients in a saucepan. Bring to the boil, then reduce the heat and simmer for 5 minutes until the sugar has dissolved and the cherries are tender.
Use a slotted spoon to transfer the cherries to a serving dish, then cook the liquid over a high heat for 3–4 minutes until syrupy. Remove the cinnamon and lemon rind, then pour over the cherries and serve warm or cold.
For cherry & cinnamon soup, heat 450 ml (¾ pint) fruity white wine in a saucepan with 75 g (3 oz) caster sugar, 1 cinnamon stick, 1 strip of pared orange rind and a good squeeze of orange juice.
Simmer for 10 minutes, then add 500 g (1 lb) pitted cherries and cook for 5 minutes until tender. Remove the orange rind and cinnamon, add 150 ml (¼ pint) mascarpone cheese and purée with a stick blender until smooth.
Add a few ice cubes to cool the soup, then spoon into serving bowls and scatter with chocolate shavings and a few more pitted cherries. Total cooking time 20 minutes.
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| cinnamon spiced cherries |
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