Cherry and rosé sorbet with cherry compote and grilled madeira cake

Cherry and rosé sorbet with cherry compote and grilled madeira cake
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
690kcals
Fat
16.2g (10g saturated)
Protein
5.4g
Carbohydrates
114.1g (104.7g sugars)
Fibre
4.8g
Salt
0.3g
Calories
690kcals
Fat
16.2g (10g saturated)
Protein
5.4g
Carbohydrates
114.1g (104.7g sugars)
Fibre
4.8g
Salt
0.3g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.

delicious. tips

  1. 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.

  2. 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.

  3. Add lemon and sugar to taste – freezing dulls flavour, so the sorbet should be quite punchy and sweet before churning.

Recipe By

Jess Meyer

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