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

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.