ItalianCookingForum.net
<click here to go back to recipes
● Marsala Cherries
zest of 1 lemon, grated
1 1⁄2 cups confectioners' sugar, divided
1 cup raspberry juice
1 1⁄2 pounds fresh cherries, pitted
2 large eggs, beaten
1 cup Marsala
In a small pot combine the lemon zest, 1⁄4 cup of the confectioners’ sugar and the raspberry juice. Bring to a boil and cook for 5 minutes. Remove from the heat and set aside to cool. Place the cherries in a glass bowl and set aside. In a double boiler combine the eggs and the raspberry mixture. Add the remaining sugar and the Marsala. Cook, whisking continuously, until thick. Remove from the heat and continue whisking until the cream cools down. Pour over the cherries and toss well to coat. Refrigerate until ready to serve. ● Serves 4
Wine
Suggestion, Light Sparkling: Domaine Leccia - Muscat