Boozy cherries with mint cream and filo parcels Recipe

Boozy cherries with mint cream and filo parcels Recipe

  • 1 x 425g/15oz can cherries in juice, drained
  • 3 strips orange zest, cut with a peeler
  • 2 tbsp maple syrup
  • 2 tbsp red wine
  • 1 tsp arrowroot
  • 2 cardamom pods, split
  • 1 sheet ready-made filo pastry
  • 55g/2oz butter, melted
  • 2 tbsp icing sugar
  • 100ml/3½fl oz double cream
  • 2 tbsp chopped fresh mint
  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the boozy cherries, place all the ingredients into a pan and heat, stirring, until the mixture thickens and turns syrupy.
  3. For the filo parcels, cut the pastry sheet into three or four pieces, and scrunch up into little parcels. Brush generously with the melted butter and dust with the icing sugar.
  4. Place the filo parcels onto a baking sheet and cook in the oven for about 4-5 minutes, or until golden-brown and crisp.
  5. For the mint cream, in a bowl, whisk the cream until soft peaks form when the whisk is removed. Fold in the fresh mint.
  6. To serve, place the filo parcels on one half of a serving plate and spoon the boozy cherries onto the other. Serve with the mint cream in a small dipping bowl on the side.
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