Champion Cherries

Here's an idea for a fast “jam” which is perfect to use in another version of a sharing sundae, not forgetting of course the warm chocolate sauce to go with!

Cherry Jam

250g black cherries, stoned*

2 tbsps of arrowroot

2 tbsps Kirsch or Cherry Brandy - optional

4 tbsps maple syrup

See* below about choice of cherries. Using a blender, blend the cherries with 120ml (4¼ fl oz) of cherry syrup, arrowroot, 2 tbsps of Kirsch or Cherry Brandy and the maple syrup. Blend until smooth then pour into a saucepan, bring to the boil and let it reduce for 10 minutes until it becomes jam like. Pour into a bowl and leave to cool and thicken.

*You can use fresh cherries if you wish but their season is short and they are expensive. I used frozen Dark Sweet Cherries which I get from Sainsbury's and come in 500g bags.

If you use fresh cherries then you'll need more juice than they will give. You can get cartons of cherry juice from either Waitrose or M&S.

Using arrowroot as a thickening agent gives you a glossy jam. It has no flavour so it's perfect it doesn't interfere with the ingredients.

Cherry Thursday

4x23g Amaretti biscuits

2 dollops of cherry jam – reserve a small spoonful

to decorate

drizzle of cherry compote

2 scoops of vanilla ice cream

or try out the maple and pecan version

Chocolate Sauce for drizzling

Sprinkle half your Amaretti biscuits into the bottom of the glass. Drizzle with cherry compote, add a dollop of cherry jam. Add one scoop of ice cream. Repeat. Top with the warm chocolate sauce and top with a small spoonful of jam.

50g dark chocolate 70% cocoa solids

25g unsalted butter

125ml double cream

1 tbsp caster sugar

Melt the chocolate in a bain marie (in a bowl over a pan of simmering water, not touching the bowl). Heat the rest of the ingredients in a small saucepan. Remove from the heat and stir through the melted chocolate. Drizzle, warm, over your Cherry Thursday.

This jam is not meant to last as with your own home made or a shop bought product. It's a quick and easy shortcut. It has other uses apart from the sundae - serve it with plain yogurt, or another alternative filling in a sponge cake.

It's too warm to spend too long slaving over a hot hob!