Spiced Sticky Cherries With Cinnamon Cream

Serve this in little dishes with the cream, or eat with pancakes, whatever takes your fancy.


  • 850g or 2 cans stoneless black cherries in syrup
  • ¼tsp mixed spice; more to taste
  • 2heaped tbsp soft brown sugar
  • 300ml double (heavy) cream
  • 1tbsp icing sugar (confectioners) sifted
  • ¼tsp ground cinnamon


  1. Pour the black cherries, with the syrup into a saucepan and add the brown sugar.
  2. Stir in the mixed spice and check the taste.
  3. Heat until boiling and then simmer until reduced down to soft, sticky compote.
  4. Whip the cream and combine the icing (confectioners) sugar and cinnamon.



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