Garnet and ruby tones of summer delight with a hint of booze. Amazing on top of vanilla ice cream or plain coconut yoghurt.
- 400g cherries, pitted and halved
- 100g caster sugar
- 200ml red wine
- ½ tsp cornflour stirred into 1 tsp cold water
- Put all the ingredients in a saucepan
- Bring to a bubble, stirring occasionally
- Simmer for 8-10 mins until glossy but not collapsing
- Drizzle in the cornflour slurry, stirring all the time until it goes thicker and beautifully shiny
- Remove from the heat and leave to cool a little bit before serving
Sophie cooks 