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Cherries in Marsala (Ciliege Al Marsala)

ingredients

serves 4
1 kg (2 lb) Canned stoned (pitted) Morello cherries, drained
150 ml (5 fl oz) 5/8 cup Marsala
1/2 tsp Grated nutmeg
1 Tbs Sugar
150 ml (5 fl oz) 5/8 cup Double (heavy) cream, stiffly beaten

method

1. Put the cherries, Marsala, nutmeg and sugar into a saucepan and bring to the boil, stirring until the sugar has dissolved. Reduce the heat to low and simmer gently for 10 minutes. Remove from the heat and transfer the cherries to a serving dish.

2. Return the pan to the heat and boil the liquid briskly for 3 to 4 minutes, or until it is thick and syrupy. Pour the syrup over the cherries.

3. Chill the dish in the refrigerator for at least 1 hour. Top the cherries with the cream before serving.

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