Native Wild Rice Pudding with Maple Syrup and Wine-Soaked Cherries

Step 1: In a double boiler on medium heat, heat the water which is in the bottom of the double boiler. In the top part of the double boiler warm the milk and then add both rices, salt and butter and place mixture over the simmering water; cover and cook for 1 1/4 hours or until milk is absorbed -- you may need to add more water, so check every once and while to be sure the water doesn't boil away.

Step 2: Preheat oven to 325 degrees F.

Step 3: Butter a 6-8 cup baking dish.

Step 4: In a bowl whisk together the egg yolks, 1/4 cup sugar, maple syrup and milk or cream and then stir into the rice. Pour all in the buttered baking dish, sprinkle 1 tablespoon sugar over the top.

Step 5: Bake for 30-40 minutes or until rice is set and it is browned.

Step 6: Serve warm with the cherries and cold cream.

Step 7: To make the dried cherries in red wine: in a saucepan over medium heat add the cherries, sugar and all of the wine except for 2 tablespoons and bring to a boil. Stir in pepper and cook for 10 minutes or until cherries are soft.

Step 8: Dissolve the arrowroot or cornstarch in the received 2 tablespoons of wine and then stir this into the cherries and cook for another minute or until thickened. Turn off heat and add the extract.

Step 9: Store in a clean container or jar and refrigerate. After a few days the cherry flavor will start. Keep refrigerated and the cherries will keep for weeks or longer.