Plump, glossy cherries poached in Prosecco, topped with crunchy almond brittle and creamy mascarpone makes for the perfect summer dessert
Ingredients
- 100ml red wine
- 100ml prosecco
- 75g golden caster sugar
- 1 cinnamon stick
- 1 thyme sprig
- 2 vanilla pods, split and seeds scraped out
- 600g cherries, pitted and cut in half
For the caramelised almonds
- 50g golden caster sugar
- 75g blanched roasted almonds
For the whipped mascarpone
- 100ml double cream
- 100g mascarpone
- 2 tbsp icing sugar
Method
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To make the poaching liquor, put the wine, Prosecco, sugar, cinnamon, thyme sprig and vanilla pods with seeds in a large saucpan. Bring to a simmer, then drop in the cherries. Simmer for 3 mins, then remove from the heat and leave to cool. Can be prepared 2 days ahead and kept in the fridge.
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To make the caramelised nuts, tip the sugar and 25ml water into a saucepan. Heat gently without stirring until the sugar melts, then keep cooking until you have a golden caramel. Add the nuts to the pan, stir until they are coated in caramel, then tip onto a sheet of baking parchment and leave to cool. Once set, break the caramel into pieces.
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While the cherries and almonds are cooling, whisk the cream, mascarpone and icing sugar in a bowl to stiff peaks, then set aside. When the soup is cool, remove the vanilla pods, cinnamon stick and thyme sprig, then ladle into dessert bowls. Top with a large spoon of mascarpone and caramelised nuts.