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.