Add cherries, cover, reduce to simmer and cook for 2 minutes.

Add cherries, stock and vinegar, and mix well; bring to a boil, then reduce heat.

Reduce heat so the liquid simmers and add the peach, plums and cherries.

Add cherries to skillet; cook 1 minute, then transfer duck and cherries to a bowl.

Add cherries, raspberries and strawberries; re-cover and cook at 100 percent power for 2 minutes longer.

When butter melts, add cherries and turn heat to high.

Add cherries and soaking liquid and simmer until reduced by half.

When rice is cooked, add orange sections, cherries, pepper and salt.

Add apricots and reserved cherries, and cook on low heat for another 20 minutes.

Add nuts and cherries and process until mixture forms into a paste.