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Serves 4-ish
500g black cherries, pitted
4½ tbsp caster sugar
Juice of 1 lemon
50ml kirsch, plus extra for glugging
250g whipping cream
Amaretti biscuits
Good vanilla ice cream
Put the cherries in a small saucepan with 4 tbsp of the sugar and the lemon juice. Bring to a simmer, cover and cook for 5 minutes. Remove from the heat, stir in the kirsch and leave to cool. Whip the cream with the remaining ½ tbsp of the sugar. Crumble some amaretti into the bottom of a small bowl or glass. Add a glug of kirsch, then some of the cherry compote. Top with a scoop of ice cream, then a cloud of cream. Finish with more compote, a splash more kirsch and a scattering of crumbled amaretti.
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