200 g Jerte cherries
1 guinea fowl, about 1,5 kg
2 onions
4 tablespoons oil
2 apples
2 tablespoons brandy
2 dl (1 glass) dry cider
20 g butter
Salt and pepper

Season the guinea fowl. Peel an onion, julienne and fry. Peel the apple, cut in pieces and mix with the onion and half of the boned cherries. Fill the guinea fowl with that preparation and sew the opening. Heat the oil in a casserole, fry lightly the guinea fowl, both sides. Heat the brandy, light and sprinkle on the guinea fowl. Peel the rest of onion, cut in pieces and add to the casserole. Sauté until it gets brown, soak with cider and put the lid on. Simmer, turning it sometimes and adding broth or cider if necessary. Check if well-cooked. Remove from the casserole, cut and keep it hot. Put the sauce in the casserole, add the rest of the boned cherries, cook for 5 minutes, add the cream, let boil lightly and serve with the guinea fowl.