- 600 g cherries
- a vanilla pod
- 20 g butter
- 40 g caster sugar
- 150 ml red wine
Rinse 600 g of cherries, remove their stalks and stones. Split a vanilla pod open lengthwise.
Melt 20 g of butter and 40 g of caster sugar together in a frying pan, add the cherries and cook them for 2 minutes over a high heat, stirring to coat them well.
Cut the vanilla pod in half and scrape with the blade of a knife to detach the seeds and mix with the cherries.
Pour in 150 ml of red wine and cook for just 1 minute, stirring continuously and gently.
Tip the cherries and their juice into a fruit dish and put in a cold place until you are ready to serve.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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