Hot Poached Cherries with Chocolate Brownies and Vanilla Ice Cream

For a wicked dessert, Richard Phillips bakes some scrumptious chocolate brownies to go with hot poached cherries and a scoop of ice cream
By Richard Phillips
Hot Poached Cherries with Chocolate Brownies and Vanilla Ice Cream
  • Rating:
  • Serves: 8
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the cherries

  • 150 ml good quality red wine
  • 60 g caster sugar
  • 400 g fresh English cherries, stones removed

For the brownies

  • 275 g dark chocolate, (extra bitter) cut into small pieces
  • 225 g unsalted butter
  • 5 eggs
  • 400 g caster sugar
  • 1 tsp vanilla essence
  • 1/2 tsp salt
  • 200 g plain flour

To serve

  • vanilla ice cream


1. Preheat the oven to 180C/gas 4.

2. In a saucepan, bring the wine and sugar to the boil. Add the cherries and cook for 30 seconds, then remove. Reduce the liquid to a glaze, return the cherries to the pan and set aside.

3. Melt the chocolate together with the butter in a large bowl over a pan of gently simmering water. When melted, remove from the heat, whisk in the sugar, vanilla, salt, and the eggs a little at a time. Fold in the flour and pour the mixture into individual buttered moulds (6 x 2cm deep).

4. Bake in the oven for 12 minutes until firm on top but still moist in the centre.

5. Turn each brownie out into the centre of a plate, spoon the cherries over the brownies, then place a scoop of the vanilla ice cream on top.

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