Cherries with birbet (Brachetto)

March 31, 2011


  • 1 kg red cherries
  • 2 liters Birbet (Brachetto)
  • 200 g raspberries
  • cinnamon sticks and powder
  • 1 sachet of thickener (fruttapec)
  • vanille ice cream


Put the wine in a pot with two or three pieces of cinnamon and let it boil on a slow fire until it is reduced by half.

Add the cherries, cook for a few minutes and put the cherries in a big plate, so that they will quickly cool.

Cook the raspberries in the remaining wine, let it all cool and sieve it.

Control that the sauce prepared is solid enough. If not, add the thickener, warm it up and let it cool again before serving.

Put the cherries in form of a crown around a ball of vanilla ice cream, cover with the sauce, spread on it some cinnamon powder and serve.