A simple way to serve cherries, which shows them off at their best, steeped in a spicy alcoholic syrup and accompanied by a light orange cream. For easy eating, stone the cherries first, using a special cherry stoner or a skewer.
SERVES 6
900 g (2 lb) cherries, stoned
15 g (1/2 oz) sugar
1 cinnamon stick
finely grated rind and juice of 2 oranges
30 ml (2 tbsp) redcurrant jelly
60 ml (4 tbsp) cherry brandy or brandy
150 ml (5 fl oz) fresh double cream
150 g (5 oz) natural yogurt
1. Place the cherries in a saucepan with the sugar, cinnamon, half of the orange rind and the juice of both oranges. Cover and cook over a low heat for about 10 minutes or until the cherries are soft and the juice runs.
2. Stir in the redcurrant jelly and the brandy and cook gently until the jelly melts. Cool, then chill.
3. Mix the remaining orange rind and the cream together in a bowl. Whip until the cream just holds its shape, then fold in the yogurt. Serve the cherries in brandy, with the orange cream handed separately.
