Cherries are wonderful things, especially when they are plum, shiny red and sweet – and they make wonderful additions to most desserts, or served on their own.

I love them just on their own served with a tasty syrup.

Unfortunately they are fairly expensive in this country and not always freely available in their natural state, but that's why we have the convenience of good quality canned products.

In this instance the canned version is just as good and even easier to prepare than fresh cherries.

To serve four portions you will need:

Ingredients

500g fresh or canned cherries, stones removed

Syrup ingredients:

¾ cup good dry red wine

½ teaspoon cinnamon powder

110g sugar

1 teaspoon orange rind

1 teaspoon lemon rind

1 tablespoon redcurrant jelly (or you can substitute with smooth jam of your choice)

Method

Put all the ingredients except for the cherries in a saucepan

Heat slowly until sugar dissolves

Bring to a boil and let it bubble for one minute

If you are using fresh cherries add and simmer for 10-12 minutes

Canned cherries only need to be warmed through for about 1 minute

Remove cherries and spoon into serving bowl

Bring syrup to the boil and reduce over high heat

Strain syrup over cherries

In winter you can serve this hot or room temperature and in summer you can chill it before serving.

I quite like the contrast between warm and cold, so I some times chop up fresh strawberries, chill them for about an hour, and then add it to the warm cherries and syrup.

Ice cream, custard or cream all go well with this dessert, as does a tot of your favourite liqueur

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