Cherries in Wine with Cardamom Cream and Rose Pistachio Shortbread

Let the syrup cool, then taste and add a slug of kirsch if you want to, or a good squeeze of lemon juice to cut the sugar a bit, depending on the sweetness of the cherries. Put the cooled cherries in a bowl and pour the red wine syrup over them.

To make the cookies, use a mixer to beat together the butter and powdered sugar until creamy, then add the salt and lemon zest and beat again. With the mixer set on low, add the flour, cornstarch, and rose water, mixing until combined. Remove the dough from the mixer, and on a lightly floured surface shape it into a log about 2 1/2 inches in diameter. Brush the outside of the dough with beaten egg, then roll it in the pistachios. Carefully wrap the log in foil and chill in the refrigerator for 1 hour.

Preheat the oven to 350° F. Cut the log into disks about 1/8-inch thick and arrange them 1 inch apart on cookie sheets. Bake for 15 minutes—they will turn a little golden around the edges—then let cool for 10 minutes. Carefully lift the baked cookies onto a wire rack with a metal spatula. Before serving, sift a little powdered sugar over the top and scatter with candied rose petals.

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

Serve the cherries over the cardamom cream alongside the shortbread.