Cherries & Cream - Siarese Arostegane a la Pana

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 .