Cherries in Marsala (Ciliege Al Marsala)

cherries in marsala

Cherries in Marsala (Ciliege Al Marsala)

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Servings: 4
Calories: 342


  • 2 lb Canned stoned pitted Morello cherries, drained
  • 5 floz Marsala
  • 1/2 tsp Grated nutmeg
  • 1 Tbs Sugar
  • 5 floz Double heavy cream, stiffly beaten


  • Put the cherries, Marsala, nutmeg and sugar into a saucepan and bring to the boil, stirring until the sugar has dissolved. Reduce the heat to low and simmer gently for 10 minutes. Remove from the heat and transfer the cherries to a serving dish.
  • Return the pan to the heat and boil the liquid briskly for 3 to 4 minutes, or until it is thick and syrupy. Pour the syrup over the cherries.
  • Chill the dish in the refrigerator for at least 1 hour. Top the cherries with the cream before serving.
Calories: 342 kcal
Carbohydrates: 46 g
Protein: 3 g
Fat: 14g
Saturated Fat: 9 g
Cholesterol: 51 mg
Sodium: 17 mg
Potassium: 566 mg
Fiber: 5 g
Sugar: 35 g
Vitamin A: 689 IU
Vitamin C: 16 mg
Calcium: 57 mg
Iron: 1 mg
Dishes Desserts
Cuisine Italian
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