Cherries with red wine and honey

Serve these delicious cherries with Matthew's goat's milk ice-cream.

• serves

  8

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 kg fresh cherries
• 250 ml red wine, an open bottle from a day or two ago is just fine
• 2–3 tbsp Tasmanian wildflower honey, to taste

Instructions

Remove the stems from the cherries and wipe if dirty. Plop them into the bottom of a big saucepan or frypan and let them warm just slightly for a minute.

Tip in the wine, add the honey and jiggle the cherries for a couple of minutes to dissolve the honey. What you want is the sauce to reduce slightly to lightly coat the cherries. Serve warm with the goat’s milk ice-cream.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.