600 g pitted black cherries, drained (one large or two small cans) 400 ml sweet sherry 80 g demerara sugar grated zest of one lemon plus some of the juice vanilla ice-cream to serve
Directions
Put the sugar and sherry into a heavy-based saucepan and heat gently until the sugar has dissolved. Add the grated lemon zest and simmer for 5 minutes until the volume has reduced a little. Take off the heat, add cherries and the lemon juice and leave to chill. Serve with vanilla ice-cream.
Serve with natural yoghurt for a lower calorie option.