Summary

Ingredients

• 200 g sweet cherries, knupper or heart cherries, pitted
• 2 tablespoon sugar
• 1 vanilla sugar
• 1 pinch (s) cinnamon
• 50 ml port wine
• 1 teaspoon cornstarch, (Gustin)
• 1 tablespoon rum, brown

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Instructions

1. In a saucepan, bring the cherries with the sugar, vanilla sugar, cinnamon and port wine to the boil while stirring. Mix the starch mixed with rum with the ragout and let it boil for 2 minutes. Tastes hot or cold.
2. Tip:
3. We make a multiple of it in summer and freeze it in portions so that we can conjure up a dreamy spice up for desserts at any time during the rest of the year.