500 g Jerte cherries
3 nectarines or peaches
1 orange
1 lemon
1 bottle red wine
100 g icing-sugar
1 cinnamon stick
2 anise stars

Clean and dry the orange and cut very thin srips from its skin. Put for 1 minute in boiling water, refresh and drain on kitchen paper. Peel and bone the nectarines or peaches and cut in pieces, sprinkle with the lemon juice. Clean the cherries, remove the stems and bone. Boil the wine for 5 minutes, add the sugar and stir until dissolved. Add the orange skins and cook for 2 minutes. Add the nectarines or peaches, the cherries, the juice of half an orange. Put the lid on and store in the fridge for 3 hours. Serve in soup dish.