Cherries with Bonifaz Pepper

• 125 g sugar
• 60 ml water
• 20 g cornflour
• 125 g red wine
• 125 g red port
• 35 g cassis liqueur
• 45 g orange juice
• 15 g lemon juice
• 1 small cinnamon stick
• 1/4 vanilla pod
• 200 g cherries

Step 1:
Pour the water and sugar into a small pot and heat to a light-coloured caramel at medium heat. Stir constantly while the mixture caramelizes.

Step 2:
Mix the cornflour with a little red wine until smooth. Add the rest of the wine, as well as the port, the cassis liquor, the orange juice and the lemon juice to the caramel until the caramel dissolves. Carefully stir the cornflour mix into the stock and heat for about 1 min. Then add the spices, take it off the heat and let it steep for 5 – 10 minutes.

Step 3:
In the meantime, clean the cherries, cut them in half and remove the stone. Pour the stock through a sieve, mix in the cherries and leave it to cool.

Step 4:
Cut the cheese into slices about of about 0,5 centimetres thick and 6 centimetres long. Arrange the cheese and the cherries on a plate.