Pepper and Cherries with Vanilla Ice Cream

5 from 5 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 68 kcal


  • 1 glass Pitted cherries or a bag of TK
  • 2 dL Red wine
  • 1 tbsp Maizena (corn starch)
  • 3 tbsp Sugar or sweetener
  • 30 g Black peppercorns


  • 1 Cinnamon stick
  • 2 Cloves
  • 2 Anise stars
  • 1 Orange
  • 1 Lemon
  • 1 pack Vanilla icecream


  • Put the peppercorns in a frozen bag and grind them finely with the rolling pin. Toast the pepper WITHOUT fat in the pan. Deglaze with the red wine and add all the spices, including the peel of the orange and lemon. Add the cherries and cook in the brew for about 15 minutes. Let it steep, tie with Maizena if desired. (Dissolve Maizena in 1dl cold water)
  • Remove the spices and peel, fill the cherries with the juice into a storage jar with a lid. Keeps in the refrigerator for 1 - 2 weeks. Serving: Fill the cherries with the spice juice into dessert glasses and top with a scoop of vanilla ice cream.


Serving: 100gCalories: 68kcalCarbohydrates: 2.4gProtein: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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