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Le ricette di Pierre

CILIEGE COTTE

Ingredienti:

600

g ciliege
75 g zucchero
1 bicchiere vino bianco
1 limone
panna montata

Snocciolare le ciliege, metterle in una casseruola con il vino, la scorza di limone e lo zucchero.

Far cuocere lentamente per circa 20 minuti, finché le ciliege saranno morbide e lo sciroppo risulterà denso.

Servire con la panna.

Provenienza: RAI Televideo 15/08/1994

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