1/2 cup (125 g) 4 oz sugar
750 g fresh cherries, stoned (seeded) and quartered
3 tbsp cherry brandy or other fruit liqueur (optional)
568 ml (1 pint) carton double cream, (heavy cream) lightly whipped
750 g fresh cherries, stoned (seeded) and quartered
3 tbsp cherry brandy or other fruit liqueur (optional)
568 ml (1 pint) carton double cream, (heavy cream) lightly whipped
method
1. Place 600 ml water in a saucepan over a moderate heat with the sugar, stir until the sugar has dissolved. Add the cherries and simmer for 2 minutes then transfer the cherries to a plate and allow to cool.
2. Increase the heat and boil the syrup until it has reduced to about 6 x 15 ml spoons. Allow to cool and stir in the brandy or fruit liqueur if using.
3. Stir the cherries and reduced syrup into the cream. Transfer to a freezer-proof container and freeze for 2 hours. Stir to break up the ice crystals and freeze for a further 2 hours, or until required. Remove from the freezer 30 minutes before serving.
2. Increase the heat and boil the syrup until it has reduced to about 6 x 15 ml spoons. Allow to cool and stir in the brandy or fruit liqueur if using.
3. Stir the cherries and reduced syrup into the cream. Transfer to a freezer-proof container and freeze for 2 hours. Stir to break up the ice crystals and freeze for a further 2 hours, or until required. Remove from the freezer 30 minutes before serving.
serving amount
serves: 8
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