1/4 kg Jerte cherries
1/4 l red wine
200 g sugar
For the rice pudding:
1 small cup rice
1 cinnamon stick
1 l whole milk
4 tablespoons sugar
1 lemon skin

Dissolve the sugar and the wine, add the cherries, clean and boned, and cook for 5 minutes. Remove the cherries and keep cooking that sauce until it looks like a light jam. Mix with the cherries and leave to cool.
For the rice pudding:
Put the milk on the heat in a pot with the rice, the cinnamon and the lemon skin. Cook for 1 hour stirring continously. Add the sugar and keep stirring until dissolved.
Remove the cinnamon and the lemon skin and pour in bowls, until 2/3 de su capacidad. Leave to cool. Before being served, top with these cherries au vin.