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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe from the south-east of England is 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. Ingredients:
2 lbs fresh cherries, stoned |
1/2 ounce sugar |
1 cinnamon stick |
2 oranges, zest and juice of |
2 tablespoons red currant jelly |
4 tablespoons cherry brandy or 4 tablespoons plain brandy |
5 fluid ounces heavy cream |
5 ounces plain yogurt |
Directions:
1. Place the cherries in a saucepan with the sugar, cinnamon, half the orange zest and the juice of both oranges.
2. Cover and cook over a low heat for about 10 minutes or until the cherries are soft and the juice runs.
3. Stir in the redcurrant jelly and the brandy and cook gently until the jelly melts; cool, then chill.
4. Mix the remaining orange zest and the cream together in a bowl.
5. Whip until the cream just holds its shape, and then fold in the yogurt.
6. Serve the cherries in brandy, with the orange cream handed separately.
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