Cherries & Cream - Siarese Arostegane a la Pana

4
Servings
40m
Prep Time
25m
Cook Time
1h 5m
Ready In


"Originating from the Veneto region of Italy. US measurements follow the ingredients"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (306.9 g)
  • Calories 376.6
  • Total Fat - 14.8 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 366.9 mg
  • Sodium - 113.3 mg
  • Total Carbohydrate - 53.4 g
  • Dietary Fiber - 2.7 g
  • Sugars - 45.1 g
  • Protein - 11.1 g
  • Calcium - 72.8 mg
  • Iron - 1.8 mg
  • Vitamin C - 89 mg
  • Thiamin - 0.1 mg

Step 1

Pit the cherries , reserving the stones. Wrap the cherry stones in cheesecloth and tie with kitchen string.

Step 2

Place the cherries and the bag of stones in a saucepan with the sugar , clove and lemon zest . Pour over the wine and simmer for 30 minutes. Let cool and refrigerate until chilled

Step 3

About 30 minutes before serving , whip the cream and chill .

Step 4

Drain the cherries, reserving the liquid and dived them between four serving dishes or glasses. Return to the refrigerator for 20 minutes.

Step 5

Just before serving add 1 Tbls of the cooking liquid to each portion , then garnish with whipped cream and a couple of reserved fresh cherries that have been pitted. You can also try layering more for a pretty effect .

Tips & Variations


No special items needed.

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