- 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
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.
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.