CHERRIES IN WINE WITH CARDAMOM CREAM & ROSE PISTACHIO SHORTBREAD

Serves:

For the cherries:

1 1/4 cups (300 mL) granulated sugar

2 1/4 cups (550 mL) Valpolicella, Pinot Noir, or other cherryish red wine

2 broad strips of unwaxed lemon zest

900 g (2 lb) sweet or sour cherries

3 tbsp (45 mL) kirsch (optional) Squeeze of lemon juice (optional)

For the shortbread:

185 g (1 2/3 sticks) unsalted butter, slightly softened

2/3 cup (150 ml) confectioners’ sugar, plus more to serve, plus more for the cream

Pinch of sea salt flakes

Finely grated zest of 1 unwaxed lemon 1 1/2 cups (375 ml) all-purpose flour, plus more to dust

2/3 cup (150 ml) cornstarch 1 tsp (5 ml) rose water 1 medium egg, lightly beaten 1/2 cup (125 ml) shelled unsalted pistachios, chopped Candied rose petals (optional)

For the cream:

Seeds from 4 green cardamom pods

1 1/4 cups (300 mL) heavy cream

Put the sugar for the cherries into a large saucepan with the wine, a scant cup of water, and the strips of lemon zest. Bring to a boil, stirring to help the sugar dissolve, then boil for 8 minutes. Reduce the heat, add the cherries, and let simmer for 4 minutes. Lift the cherries out with a slotted spoon onto a tray with a rim or a baking pan; they will stop cooking if they’re not touching one another.

Let the syrup cool, then taste and add a slug of kirsch if you want to, or a squeeze of lemon juice; sometimes the syrup needs this to cut the sugar a bit, but it depends how sweet your cherries are. Put the cherries in a bowl and pour over the red wine syrup.

To make the cookies, beat the butter and confectioner’s sugar until creamy, then add the salt and zest. With the mixer on low speed, add the flour, cornstarch, and rose water and beat them together. Remove the dough from the mixer and, on a lightly floured surface, shape it into a log about 2 1/2 inches (6 cm) in diameter. Brush with beaten egg, then roll it in the pistachios. Carefully wrap in foil and chill for 1 hour or so.

Preheat the oven to 350°F (177°C). Cut the log into cookies about 1/8 inch (3 mm) thick and arrange them 1 inch (2.5 cm) apart on cookie sheets. Bake for 15 minutes — they will just turn a little golden around the edges — then let cool for 10 minutes. Carefully lift them onto a rack with a metal spatula: they are very fragile, so be careful. Before serving, sift confectioners’ sugar over the top and scatter with candied rose petals, if you like.

Grind the cardamom seeds in a mortar and pestle, or in a spice mill. Put the cream into a bowl, add the cardamom, then whip to soft peaks, adding confectioners’ sugar to taste.

Serve the cherries with the shortbread and cardamom cream.