Cerises Au Vin
|Grape juice||1⁄2 Bottle (0.5 l)|
|Corn flour||1 Teaspoon|
Put the cherries in a dish that will stand heat.
Warm the juice with the peel and, when hot but not boiling, pour over the cherries and cover the dish.
Leave until cold, drain off the liquid, remove peel, and simmer to reduce to half-a-pint and to thicken it.
Mix cornflour with cold water, stir into syrup and cook until clear.
Cool, then serve with cherries in a bowl.
Chill for 1 hour before using.