Cherry tansy with cherry sauce

Method

1. Melt the butter in a non-stick frying pan and add the cherries and the lemon zest.

2. Soften over a low heat for about 5 minutes until they start to break down. Add the sugar and cook for a further 5 minutes until it becomes syrupy. Toss in the breadcrumbs.

3. Add the egg yolks to the cream and then pour over the cherry mixture. Stir in gently with a spoon, making sure it incorporates well.

4. Whisk up the egg whites lightly and fold them into the mixture, maintaining it over a gentle heat. Cook slowly for about 20 minutes until it is set.

5. For the easy cherry sauce, heat the cherry pie filling in a saucepan with the water and add the cherry brandy.

6. Spoon the tansy onto a plate and serve with the warm sauce.