Total Calories: 431
1 At least 20 minutes before you are ready to whip the cream, place a large bowl and the beaters of an electric mixer in the refrigerator.
2 In a large saucepan, combine the sugar and wine. Bring to a simmer and cook 5 minutes.
3 Add the cherries. After the liquid returns to a simmer, cook until the cherries are tender when pierced with a knife, about 10 minutes more. Let cool.
4 Just before serving, remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes.
5 Spoon the cherries into serving bowls. Serve at room temperature or slightly chilled with whipped cream.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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