- 100ml red wine
- 100ml prosecco
Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…
- 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
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
For the caramelised almonds
- 50g golden caster sugar
- 75g blanched roasted almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
For the whipped mascarpone
- 100ml double cream
- 100g mascarpone
- 2 tbsp icing sugar
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.
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.
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.
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CherriesLook for deep-red, plump, glossy cherries with fresh green stems. Ripe fruit should be firm but have a little give. If you don't have a cherry pitter, put the cherry into a piping nozzle and push a chopstick through the stem end to push the stone out.