Marsala Wine Cherries
Ciliegie al Marsala
Marsala wine cherries can be served as an irresistible, home-made, fruity companion to ice cream, whipped cream or panna cotta. A real treat.
In Denmark preserved cherries are bought ready-made and served with the traditional rice pudding for Christmas. In fact, it had never occurred to me to use them for a summer dessert, until I came across a mountain of cherries fresh from the tree. They had to be eaten, of course, and one of the best ways was to make Marsala wine cherries the Venetian way and serve them as a fruity companion to ice cream, whipped cream or panna cotta. A real treat.
1 kilo cherries
200 ml water
200 ml marsala
140 g sugar
1 stick of cinnamon
Zest of 1 lemon
Remove the cherry pits and put the fruit in a saucepan with water, marsala, sugar, cinnamon and lemon zest.
Let them boil at low heat under lid for 10 minutes
Remove the cherries with a skimmer, turnup the heat and let the liquid thicken to a syrup
Pour the syrup over the cherries and leave them to cool in the fridge
Serve cherries in marsala with whipped cream, vanilla ice or panna cotta.