1/2 kg Jerte cherries
100 g sugar
4 dl (2 glasses) rosé
2 tablespoons redcurrant jelly
6 tablespoons Jerte cherry brandy
1 full tablespoon corn flour
3 pepper grains
Fresh mint
4 vanilla ice cream balls

Bone the cherries.
Cook the wine for 2 minutes with the sugar and the pepper. Put the cherries and cook for 5 minutes. Remove the fruit and put in a bowl. Dissolve the corn flour in some cold water, add the wine, the redcurrant jelly and cook for 5 minutes. Pour the sauce on the cherries and store for 1 hour in the fridge. Put the stewed cherries in 4 glasses. Heat the Jerte cherry brandy, burn and pour on the glasses. Add some vanilla ice cream and serve.
Stewed cherries are a wonderful garnish for sponges, ice creams and caramel creams.