450 g (1 lb) morello cherries
150 ml (1/4 pint) white wine
150 ml (1/4 pint) water
100 g (4 oz) sugar
1 teaspoon cornflour
1 1/2 tablespoons cherry brandy
150 ml (1/4 pint) double cream
2 teaspoons sugar
1 tablespoon chopped pistachios
150 ml (1/4 pint) white wine
150 ml (1/4 pint) water
100 g (4 oz) sugar
1 teaspoon cornflour
1 1/2 tablespoons cherry brandy
150 ml (1/4 pint) double cream
2 teaspoons sugar
1 tablespoon chopped pistachios
method
1. Wash and stone the cherries and simmer them gently for 8 minutes in the white wine, water and sugar. Drain the cherries and return the juice to the pan.
2. Thicken the juice with the cornflour dissolved in a little water. Stir the cherry brandy into the cherries and pour the thickened juice over the top.
3. Serve chilled, decorated with sweetened whipped cream and pistachios.
2. Thicken the juice with the cornflour dissolved in a little water. Stir the cherry brandy into the cherries and pour the thickened juice over the top.
3. Serve chilled, decorated with sweetened whipped cream and pistachios.
serving amount
serves 4
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more information
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