Recipe by Jason Roberts

Cherries are amazing, but don’t feel obligated to poach them if you’re in a hurry. If you have good cherries serve them fresh.

Ingredients

• 500 ml milk
• 1 vanilla bean, split lengthways and seeds scraped with the back of a knife
• 100 g arborio rice
• 250 ml thickened/heavy cream
• 50 g sugar
• Zest of a lemon
• Pinch of Salt
• 200 ml cream, lightly whipped

Method

• Bring milk and vanilla seeds bean to the boil. Stir in the rice and cream, lower the temperature and stir occasionally, for 20 minutes or until rice is tender.
• Add the sugar, lemon zest and salt. Transfer to a bowl and allow to cool. Just before serving, fold through lightly whipped cream.

The Cherries

• 750 ml sparkling burgundy
• 500 g sugar
• 1 cinnamon quill
• 500 g cherries, stems trimmed
• 2 limes

Method

• In a stainless steel pan, pour in the burgundy, add sugar and stir until dissolved. Add cinnamon and cherries. Cover with a piece of GLAD Bake paper (cartooche) ensuring the cherries are submerged.
• Place pan over a low heat and bring to the boil. Once boiling, remove from heat and leave cherries to cool in liquid.
• When cool, strain liquid into another pan, return to a high heat and simmer until reduced by half and is syrupy.
• Add enough lime juice to balance the sweetness then pour syrup back over the cherries and chill well before serving.
• Serve with creamy rice pudding and filigree wafer.