Marsala Cherries

By kimvess

Ingredients

• 5 oz (5/8 cup) superfine sugar
• thinly pared rind of 1 lemon
• 2 -in piece of cinnamon stick
• 8 fl oz (1 cup) water
• 8 fl oz (1 cup) Marsala
• 2 lb Morello cherries, pitted
• 1/4 pint (2/3 cup) heavy cream

Preparation

Step 1

Put the sugar, lemon rind, cinnamon stick, water, and Marasala in heavy-bottom pan and bring to a boil, stirring constantly. Reduce the heat and let simmer for 5 minutes. Remove the cinnamon stick.

Add the Morello cherries, cover, and let simmer gently for 10 minutes. Using a slotted spoon, transfer the cherries to a bow.

Return the pan to the heat and bring to a boil over high heat. Boil for 3-4 minutes, until thick and spyrupy. Pour the syrup over the cherries and set aside to cool, then chill for at least 1 hour.

Whisk the cream until stiff peaks form. Divide the cherries and syrup between 4 individual dishes or glasses, top with the cream, and serve.