Sugar with pectin
Red wine from Val d'Ossola
Orange and lemon's peel
Pitted red cherries
Fugascina (typical from Mergozzo)
Sprouts and flowers
Let's start the recipe by making vin brulè: let the red wine boil in a saucepan with pectin create a thick syrup consistence. We then add flavorings and put the liquid to boil once again, in order to reduce the sauce and make it thicker. It could look like a winter recipe but it's actually perfect for summer also by siding it with ice-cream. When the liquid is thick enough we can add cherries, therefore cook it for 30 seconds and put it aside.
We are now ready to prepare our plate: we create a ring of crumbled fugascina like a frame around the plate, we arrange the cherries in the middle and we finally decorate the dish with ice cream and some sprouts.