Hot poached cherries with chocolate brownies and vanilla ice cream

Method

1. Preheat the oven to 180C/gas 4.

2. In a saucepan, bring the wine and sugar to the boil. Add the cherries and cook for 30 seconds, then remove. Reduce the liquid to a glaze, return the cherries to the pan and set aside.

3. Melt the chocolate together with the butter in a large bowl over a pan of gently simmering water. When melted, remove from the heat, whisk in the sugar, vanilla, salt, and the eggs a little at a time. Fold in the flour and pour the mixture into individual buttered moulds (6 x 2cm deep).

4. Bake in the oven for 12 minutes until firm on top but still moist in the centre.

5. Turn each brownie out into the centre of a plate, spoon the cherries over the brownies, then place a scoop of the vanilla ice cream on top.

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Ingredients

For the cherries

150ml good quality Red wine
60g caster sugar
400g fresh English Cherries, stones removed

For the brownies

275g dark chocolate, (extra bitter) cut into small pieces
225g unsalted Butter
5 Eggs
400g caster sugar
1 tsp vanilla essence
1/2 tsp Salt
200g plain flour

To serve

vanilla ice cream

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