A delicious dessert for summer from Sybil Kapoor’s ” Modern British Food”.
Ingredients
- 1 oz butter
- 1 tbsp lemon juice
- 1 tbsp orange juice
- 2 oz caster sugar or to taste
- 12 oz fat juicy cherries
- 3-4 tbsps cointreau
Servings:
Instructions
- Melt the butter, lemon and orange juice over a low heat in a large heavy based frying pan. Add the sugar and stir until it melts. Remove from heat and set aside.
- Wash and stem the cherries, then halve and stone. Try to save the juices as you do this.
- Reheat the citrus juices and add the cherries. Fry over a high heat for 3 minutes then pour in the Cointreau. Carefully set a match to it and shake the pan to allow the alcohol to burn evenly.
- Serve hot with plenty of thick double cream or creme fraiche.
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