By Ellen Mary
Recipe published in Feast, Issue 18 – July/August 2018
2 cups of water
400g of fresh cherries, plus a few with the stalks on for decoration (you could use tinned cherries if it’s out of season)
1 large pot of double cream
2tbsp of icing sugar
2 brownies (go the extra mile and make them yourself)
1. Put the water and sugar in a saucepan to heat up. Remove the stones from the cherries and chop in half, add to the water and allow to boil over a medium to high heat. As soon as it boils, reduce the heat so the syrup is just simmering for about 10 minutes (if you are using tinned cherries, add the juice).
2. Pour the liquid through a strainer into a bowl, squeeze as much juice out as you can. Keep the mushy cherries to the side and add the brandy to the liquid, mix well. Let it cool on the side while you form your sundaes.
3. Whip your double cream with the icing sugar until it forms soft peaks of creaminess.
4. Break up half of the brownies and evenly add a layer in the bottom of each sundae glass. Pour a third of the cherry brandy syrup over the brownies, a spoon of whipped cream and a few of the mushy cherries. Add another layer of brownie, cherry brandy syrup, whipped cream and mushy cherries. Break the remainder of the brownies into smaller pieces and sprinkle over the top with the rest of the syrup and top off with some fresh cherries for decoration.
5. You could even grate a little dark chocolate over the top if you are feeling naughty