Roasted black pepper cherries (serves
4)
* 440g cherries,
* 20g sugar
* 30g black pepper corns, lightly crushed
* 360ml pinot noir or another peppery red
wine
Stone the cherries & put the
peppercorns in a muslin bag.
Mix all together & roast at 220ºC
for 15 mins
Allow to sit for at least 2 hours for
the flavour to infuse
“The newer dwarfing rockstock ‘Gisella 5’ or the older ‘Colt’ do make cherry growing more feasible”
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