Cherries in rosé wine & vanilla syrup
- Mary Cadogan
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
Ready in 30 minutes
A star rating of 4.2 out of 5.5 ratingsRate
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This light, fresh-tasting dessert looks elegant served in individual glasses. Top it with a spoonful of mascarpone for the perfect finish
Easily halved
Dairy-free
Egg-free
Nut-free
Vegan
Vegetarian
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Ham, tomato & watercress tart
A star rating of 4 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
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425ml rosé wine
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1 vanilla pod
split lengthways
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100g demerara sugar
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500g cherry
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Nutrition: per serving
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kcal199
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fat0g
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saturates0g
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carbs43g
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sugars43g
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fibre1g
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protein1g
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salt0.02g
low
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Method
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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.
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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.
Recipe from Good Food magazine, July 2008
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A star rating of 4.2 out of 5.5 ratings
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