This quick, indulgent, summery dessert is a take on the classic ‘Knights of Windsor’. The almond liqueur soaked brioche goes perfectly with the cherries.
Servings: 4
75g butter
450g cherries
75ml honey
1/2tsp ground cloves
3 egg yolks
150ml amaretto liqueur
100ml single cream
4 thick slices of day-old brioche
basil leaves
Clarify the butter by slowly melting it in a small saucepan and then skimming off the froth at the top as it gently simmers. Strain through cheesecloth or a fine sieve into a jug and set aside.
To make the compote: Pit the cherries and put them into a small pan with the honey, ground cloves and 2 tbsp water. Cook on a low heat for 15-20 mins or until the cherries are collapsing but still just about holding their shape and there is a lovely thick syrup.
Whisk together the egg yolks, amaretto and single cream; then transfer that to a shallow bowl.
Use a biscuit cutter to stamp out a large circle from each slice of brioche or keep the slices as they are. Carefully drop as many brioche pieces into the boozy batter as will comfortable fit in your frying pan. Leave them to soak some of that up while you heat the clarified butter in a frying pan. Transfer the brioche pieces to the frying pan. Give them 2 mins each side on a medium heat, lift out, and keep warm as you repeat with the rest of the brioche.
Spoon cherry compote over each cooked brioche and finish with torn basil leaves.
Any leftover cherry compote would be great for breakfast with porridge or yoghurt. The eggs’ whites can be used for making meringues or macarons.
(This recipe originally featured for Borough Market.)