Wild Rice Pudding With Sour Cherries

1/2 c. dried sour cherries (NOT sweet cherries)

3 T sweet wine (I have used muscat, which is nice, but also gewurtztraminer, which did just fine)

1 1/2 c. cooked brown rice

1 c. cooked wild rice

4 c. milk

1/3 c. maple syrup (really I mean it: not maple-flavored syrup)

2 T brown sugar

1 1/4 t. vanilla

1/3 c. heavy cream

1/4 t. nutmeg

Grease 8" dish. Soak cherries in wine. Combine rices, milk, and salt. Bring to a boil, then lower the heat to medium-low. Simmer until it thickens, about 30 minutes. Stir in syrup and sugar. Continue simmering, stirring often (read: constantly) until thick, 15-20 minutes. Preheat oven to 350 F. Stir in vanilla, wine, and cherries. Turn the whole mess into the greased dish. Drizzle the top with cream and dust with nutmeg. Bake 30-35 minutes, or until set.