Cherries are at the height of their season right before Christmas. As delicious as they are, just as they are, we love to souse them. It’s a fancy word which really means pouring in a dash of booze, sauteing and adding a touch of fragrance. They’re lovely (and particularly festive) on top of our pistachio cake, but equally as good with vanilla ice cream or panettone French toast. 

Ingredients
1 tablespoon unsalted butter
250g fresh cherries, stems removed and pitted
1 vanilla bean split, with the seeds removed
50g caster sugar
60ml dark rum

In a small frying pan, gently melt the butter over medium heat. When it begins to bubble add the vanilla seeds and the cherries.

While stirring occasionally, cook until the cherries slightly soften and their juices create a syrup.  

Taking care to always keep the pan an arm’s length away, tip the rum into the pan and gently angle the pan away while the flame dances.

When the flame dissipates, it means the sugar is caramelised and the alcohol has cooked off. Allow to cool slightly, before spooning on top of our pistachio cake.