A delicious dessert for summer from Sybil Kapoor’s ” Modern British Food”.
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.