White chocolate pistachio hearts with cherries & balsamic

White chocolate pistachio hearts with cherries & balsamic

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Add a few flourishes to the No.1 Madagascan Vanilla & Pistachio Hearts from our £20 Valentine’s Dine In to create a deliciously indulgent dessert. Want to dress up the rest of your Dine In? See our recipes for prawn cocktail lettuce cups, steak with truffle chips & charred parmesan Tenderstem and creamy espresso martini.

3.5 out of 5 stars(8) Rate this recipe
  • Serves2
  • CourseDessert
  • Prepare5 mins
  • Cook-
  • Total time5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • ½ x 400g frozen Essential Dark Sweet Cherries
  • 116g pack No.1 Madagascan vanilla & pistachio hearts
  • 1 orange
  • Glaze With Balsamic Vinegar of Modena


  1. Cook the frozen cherries in a small saucepan over a low heat for 8-10 minutes, allowing the juices to thicken slightly. Sweeten with a little caster sugar, if needed (optional).

  2. Spoon some of the cherries and their sauce onto 2 dessert plates, then add the pistachio hearts, and top with a little finely grated or julienned orange zest.

  3. Dot the sauce with about 3 squeezes balsamic glaze. Serve immediately, with the remaining cherries on the side. Delicious with a chilled glass of Champagne.

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