Cherry and rosé sorbet with cherry compote and grilled madeira cake
- July 2021
- Serves 4
- Hands-on time 15 min, plus at least 6 hours chilling/freezing
Dish up a beautiful summer dessert with a difference. Serve cherry and rosé sorbet and roast cherry compote on slices of grilled Madeira cake.
Love this recipe? Give our classic raspberry sorbet a whirl next time.
- 16.2g (10g saturated)
- 114.1g (104.7g sugars)
- 600g cherries, pitted
- 50g demerara sugar
- 50g unsalted butter
- Juice 1 orange, plus 2 strips zest
- 1 vanilla pod, split (optional)
- 4 slices madeira cake
For the sorbet
- 150g caster sugar
- 400g very ripe cherries (about 800g whole weight), pitted
- 230ml rosé wine (see Know-how)
- 2 tbsp crème de cassis
- Juice 1 lemon
You’ll also need
- Freezer-safe 1.5 litre container
- Food processor/blender
- BBQ with a lid
Useful to have
- Ice cream machine
- Cherry pitter
- For the sorbet, put the sugar in a small, heavy-based saucepan with 180ml water. Set over a low heat and stir until the sugar dissolves, then bring to the boil. Remove from the heat and set aside to cool.
- Put the cherries, wine, liqueur, half the lemon juice and the cooled sugar syrup in a food processor and whizz to a smooth purée. Taste and adjust with a little more lemon and sugar if needed (see Know-how). Churn in an ice cream machine according to the manufacturer’s instructions until thick and frozen. Put the sorbet in a freezer-safe container, cover and freeze until firm and scoopable.
- To make the sorbet without an ice cream machine, pour the puréed mixture into a shallow freezer-safe container (metal is best), then cover and freeze for 4 hours. Use a fork to break up the ice crystals in the sorbet, then whizz to a smooth, slushy consistency. Return the sorbet to the container and refreeze. Repeat this freezing/blending process 2 more times.
- For the roasted cherries, heat/light the barbecue for medium direct heat (arrange the coals evenly across the barbecue). Put the pitted cherries, sugar, butter, orange juice and zest, and vanilla (if using) in a flameproof roasting tin and mix to combine. Set the roasting tin over the grill and cook with the lid down for 30-40 minutes until the cherries soften and the juices thicken. Set aside to cool a little (see Make Ahead).
- When the cherries are almost ready, grill the madeira cake on the barbecue or in a griddle pan for 1-2 minutes on each side until slightly charred. Serve warm, topped with 1-2 scoops of sorbet and a large spoonful of cherries, drizzled with the pan sauce.
Don’t want to BBQ? Heat the oven to 180ºC fan/gas 6. Toss the cherries in a small roasting dish and roast for 25-30 minutes.
Make the sorbet up to 1 week in advance and keep well covered in the freezer. The cherry compote will keep in the fridge for up to 5 days.
Add lemon and sugar to taste – freezing dulls flavour, so the sorbet should be quite punchy and sweet before churning.
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