Marsala Cherries

Ingredients:

1 cup Marsala
1 cup water
5/8 cup superfine sugar
900 g morello cherries, pitted
2-inch piece of cinnamon stick
Thinly pared rind of 1 lemon

Preparing:

Bring to the boil, stirring constantly, the Marsala, sugar, lemon rind, cinnamon and water.
Reduce the heat and let simmer for 5 minutes and remove the cinnamon stick.
Add cherries, cover and let simmer for 10 minutes.
Transfer the cheeries to a bowl.

Return the pan to the heat and bring to a boil for 4 minutes.
Pour the syrup over the cherries, set aside to cool and then chill for 1 hour.
Serve with whipped cream.

Zabaglione Italian Dessert

Ingredients:

3 1/2 cup superfine sugar
2/3 cup Marsala or sweet sherry
5 egg yolks

Preparing:

Whisk the egg yolks with the superfine sugar until the mixture is thick and pale and has doubled in volume.
Pour the mixture over a pan and gently simmering water.
Add the Marsala and whisk again.
Pour the mixture into individual glasses and serve warm.