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Michel Roux Snr's Glazed, poached cherries with crumble & ice cream
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750ml red Burgundy wine, ideally Pinot Noir
1 small cinnamon stick
Pared zest of 1 orange
150g caster sugar
400g very ripe British cherries, stoned
Pared zest of 1 lemon, cut into julienne and blanched
Chocolate or vanilla ice cream according to taste
For the crumble
60g unsalted butter
90g plain flour
60g caster sugar
1. Pour two-thirds of the wine into a saucepan, then add the cinnamon stick, orange zest and half the sugar.
2. Slowly bring to the boil over a medium heat, then lower the heat and simmer to reduce for 10 minutes.
3. Remove from the heat and set aside.
4. Put the remaining sugar in a non-stick frying pan and melt over a medium heat. As soon as it turns a light caramel colour, add the cherries, increase the heat and cook for 5 minutes, stirring all the time.
5. Pour the remaining wine over the cherries and cook for another 2 minutes.
6. Transfer the cherries and caramel to the pan containing the reduced wine.
7. Poach the cherries over a medium heat for 4-6 minutes depending on the size of the cherries. Drain, reserving the poaching wine.
8. Pour the poaching wine back into the pan and reduce by one-third.
9. Pour this reduced wine over the cherries, remove the orange zest and set aside to cool slightly, but do not refrigerate.
10. To make the crumble, lightly rub the butter into the flour and combine with the sugar until crumbly. Spread over a non-stick baking tray.
11. Bake at 170°C for about 15 minutes until lightly browned.
12. Divide the barely cooled cherries and reduced poaching wine between individual bowls. Sprinkle the lemon zest and the crumble mix over each portion.
13. Serve with a scoop of chocolate or vanilla ice cream.
Recipe from The Essence of French Cooking by Michel Roux, OBE. To be published by Quadrille Publishing on 25 September 2014.
This recipe was first published in July 2014.