Cool and refreshing, Italian Cherries makes a luscious end to a rich meal.
2 lb. canned stoned Morello cherries, drained
5 fl. oz. Marsala
½ teaspoon grated nutmeg
1 tablespoon sugar
5 fl. oz. double cream , stiffly whipped
In a medium-sized saucepan, bring the cherries, Marsala, nutmeg and sugar to the boil over moderate heat, stirring to dissolve the sugar. Reduce the heat to low and simmer gently for 10 minutes.
Remove the pan from the heat. With a slotted spoon, transfer the cherries from the pan to a medium-sized serving dish.
Return the pan to the heat and boil the liquid for 3 to 4 minutes, or until it is thick and syrupy. Remove the pan from the heat and pour the syrup over the cherries.
Place the dish in the refrigerator and chill for at least 1 hour. Top the cherries with the whipped cream and serve at once.