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Hot Poached Cherries with Chocolate Brownie and Vanilla Ice-cream

Cherries are in season. Their sweet, rich flesh goes perfectly with chocolate.


  • 150ml good quality red wine

  • 60g caster sugar

  • 400g stoned English cherries

  • For the brownie mix

  • 275g extra bitter chocolate (cut into small pieces)

  • 225g unsalted butter

  • 5 eggs

  • 400g caster sugar

  • 1 tsp vanilla essence

  • ½ tsp salt

  • 200g plain flour

  • Good quality vanilla ice cream, to serve


  • 1.

    Bring the wine and sugar to the boil. Add the cherries and cook for 30 seconds, remove, reduce the liquid to a glaze place the cherries back into the pan and set aside.

  • 2.

    Heat the oven to 150 degrees Celsius. In a large bowl over a bain marie, melt the chocolate, and butter. Then remove from the heat, whisk in the sugar, vanilla, salt, and the eggs a little at a time. Fold in the flour and pour into individual buttered moulds (6cm x 2cm deep)

  • 3.

    Cook for 12 minutes until still moist in the centre.

  • 4.

    Place the brownie into the centre of the plate, spoon the cherries over the top, then quenelle the vanilla ice cream on top.

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