Stone the cherries and put them in a saucepan with the sugar, water and spices. Cook very slowly till they are reduced to a pulp. Then rub through a sieve.
Cut thin slices from the breast of a turkey, season with salt and cook in a sauté pan in a little butter and Madeira.
To serve, put the cherry sauce in the centre of a hot dish and place the slices of turkey around the dish.