Ingredients:
1 lemon, rind (peeled with a vegetable peeler) and the juice
200ml water, plus little extra
75g caster sugar
400g British cherries, stalks and stones removed
4 tbsp Cointreau or veggie brandy
scoops of vanilla ice cream to serve
method:
- Put the lemon rind, juice, water and sugar in a small frying pan and simmer gently for five minutes, stirring from time to time until the sugar has dissolved. Boil for three minutes until syrupy.
- Add the cherries and cook over a low heat for five minutes until they are softened and the juices have coloured the syrup. Lift out and discard the lemon rind.
- Add the liqueur or brandy and bring just to the boil, flame with a lit extra-long match (making sure to stand well back) then take to the table. When the flames subside, spoon into dishes and serve with scoops of ice cream.
