I think it is a shame that the cherry is so often the shadow of other summer fruit. Puddings abound using strawberries, raspberries and blueberries but inexplicably the cherry is less popular. It’s a shame as cherries are delicious, beautiful and adaptable. I have fond memories of cherry stone spitting contests from when I was a child, and can quite happily eat a large bag of cherries when they are in season.
I’ve used a glug of the delicious, both sweet and tart Cherry Good; a cherry juice drink made with Montmorency cherries, in a simple syllabub, which takes just 5 minutes to throw together. To be sure to impress, pile it into a martini glass to serve.
- For the soaked cherries
- 40g dried cherries
- 40ml Cherry Good cherry Juice
- For the syllabub
- 300ml double cream
- 70g icing sugar
- 120ml Cherry Good cherry juice
- 2 tbs Kirsch - optional
- Place the dried cherries and 40ml of the cherry juice in a bowl and allow to soak overnight until the cherries are plump. Drain any remaining juice off and make up to 60ml with more cherry juice.
- Place the cream and icing sugar into a large bowl, and whip with an electric mixer until the cream holds a soft peak. Slowly add the cherry juice and Kirsch (if using) until the mixture has thickened, but is still floppy.
- Place a few of the soaked dried cherries at the bottom of 4 serving glasses, cut the rest into quarters and fold into the syllabub.
- Divide the mixture between the serving glasses and chill in the fridge for up to 4 hours before serving.
Recipe commissioned by Cherry Good. Get some from Tesco, Sainsbury’s, Asda, Waitrose and Morrison’s for £1.50 per litre carton.