Put the sugar into a saucepan and caramelize it. When it’s liquid, add the cherries and fry slowly until they soften and release the juice. Add a pinch of salt and cinnamon. Take the saucepan of the cooker and after a short while pour the sweet cream and cook again. Add a tablespoon of honey (or two).
At the same time, we cook the pasta al dente. Strain the pasta and combine with cherry sauce. Serve on a plate and sprinkle with finely crushed gingerbreads.
Enjoy your meal!
- 300 g farfalle pasta
- 500 g of frozen cherries
- half a cup of sugar
- 1 tablespoon of honey
- 150 ml of 30%cream
- 1 pack of gingerbreads
- 1 teaspoon of cinnamon
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