500 gr sweet wine, e.g. Moscato or Recioto di Gambellara
3 tablespoons sugar
25 grams fish glue
1 kg pitted Marostica cherries PGI

Wet the fish glue in cold water and heat the wine. Add the fish glue and let it melt. Prepare 6 individual moulds and fill them by two thirds with the wine in which the Marostica cherries PGI have be drowned for about half the weight. Put them in the fridge. Serve on a sauce obtained by boiling the remaining Marostica cherries PGI in a little water and sugar, crushed in a mixer after cooking. Sprinkle with icing sugar.