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Cherries in Riesling with goat’s cheese ice-cream
- Serves
6-8
- Difficulty
Medium
Published 1999
Use a goat’s cheese that has a soft, oozy texture, not one that is dry and crumbly. Make the ice-cream on the day of serving.
Ingredients
1 kg 1 bottle 75 cl
Method
Stone the cherries, keeping them as whole as possible. Set the cherries aside in a bowl. Put the stones in a heavy polythene bag and set them on a wooden board. Hit with the base of a heavy pot to crush them coarsely. Pour the crushed stones into a saucepan and add the wine, sugar, vanilla pod and grenadine. Bring to the boil, stirring to dissolve the sugar. Remove from the heat, add the arrowr
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