Cherries in rosé wine & vanilla syrup
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- Preparation and cooking time
- Prep:
- Cook:
- Ready in 30 minutes
- Easy
- Serves 4
This light, fresh-tasting dessert looks elegant served in individual glasses. Top it with a spoonful of mascarpone for the perfect finish
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 199 | |
| fat | 0g | |
| saturates | 0g | |
| carbs | 43g | |
| sugars | 43g | |
| fibre | 1g | |
| protein | 1g | |
| low in | salt | 0.02g |
Ingredients
- 425ml rosé wine
- 1 vanilla pod , split lengthways
- 100g demerara sugar
- 500g cherry
Method
- STEP 1
Tip the wine into a medium pan, then add the vanilla pod to the pan with the sugar. Bring to the boil, then reduce the heat and simmer until the sugar has dissolved.
- STEP 2
Stone the cherries if you want, or leave them as they are. Add to the pan and cook gently for 6 mins. Remove with a slotted spoon to a bowl. Increase the heat, then boil the liquid for 8-10 mins until slightly syrupy. Pour over the cherries and serve warm or cold in glass bowls.
Goes well with
Recipe from Good Food magazine, July 2008
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