Cherries jubilee

Method

1. When the barbecue is glowing white-hot, put all the fresh pitted cherries in a metal sieve, then put this on the grill – the sieve makes a great little basket for keeping hold of the cherries while they get a nice lick of smoky heat. Let them sizzle and smoke for around 8 minutes – a few should just be starting to char and wilt when you take them off. Set the whole ones aside for garnish.

2. To make the sauce, put the frozen cherries (or fresh pitted cherries, if not using the barbecue), brandy, orange juice, cardamom and sugar in a saucepan over a medium heat. Once it’s bubbling, add the grilled cherries, then keep bubbling until reduced by half. Add the cornflour slurry, stir it in to thicken, then remove from the heat. Discard the cardamom pods.

3. To serve, reheat the sauce (if needed). Add a scoop or two of vanilla ice cream (if using) to each of your serving bowls, then drizzle over some warm sauce. Top with a generous dollop of whipped cream and more sauce, then finish with a whole cherry.