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

Serves: 6
900 Gram Cherries, stoned (2 lb)
15 Gram Sugar ( 1/2 oz)
1 Cinnamon stick
2 Oranges, zest and juice
2 Tablespoon Redcurrant jelly
4 Tablespoon Cherry brandy, or brandy
150 ml Double cream ( 1/4 pint)
150 Gram Natural yogurt (5 oz)

Method

Place the cherries in a saucepan with the sugar, cinnamon, half the orange zest and the juice of both oranges. Cover and cook over a low heat for about 10 minutes or until the cherries are soft and the juice runs. Stir in the redcurrant jelly and the brandy and cook gently until the jelly melts. Cool, then chill.
Mix the remaining orange zest and the cream together in a bowl. Whip until the cream just holds its shape, then fold in the yogurt. Serve the cherries in brandy, with the orange cream handed separately.