Name: Roasted cherries with yoghurt cream and pistachio lime crumble
Ingredients: 450g frozen sweet cherries (do not defrost); 120g caster sugar; ½ tsp Ottolenghi aleppo and other chillies blend (optional); 1 vanilla bean; seeds scraped out and reserved, pod set aside; 1 ½ tbsp extra virgin olive oil, plus ¼ tsp; 2-3 limes; finely grated zest of two, 2 tbsp juice, plus wedges to serve; 30g salted pistachio kernels; 300ml double cream; 250g full fat Greek yoghurt

Roasted cherries with yoghurt cream and pistachio lime crumble

New

Dessert Summer Canape / Party food

Serves 6

Prep 10 min

Cook 15 min

Roasting deepens the cherries’ sweetness while the chilli keeps things lively. They’re spooned over a cool yoghurt cream, then finished with a pistachio and lime crumble that’s sweet, salty and bright. It’s a dessert of contrasts — warm (from the chilli), cool, soft and crisp — that feels both indulgent and refreshing.

Ingredients

450g	frozen sweet cherries (do not defrost)
120g	caster sugar
½ tsp	Ottolenghi aleppo and other chillies blend (optional)
1	vanilla bean; seeds scraped out and reserved, pod set aside
1 ½ tbsp	extra virgin olive oil, plus ¼ tsp
2-3	limes; finely grated zest of two, 2 tbsp juice, plus wedges to serve
30g	salted pistachio kernels
300ml	double cream
250g	full fat Greek yoghurt

Method

Preheat the oven to 210c fan.
Combine the frozen cherries, 2 ½ tablespoons of sugar, ¼ teaspoon of the chilli blend (if using), the spent vanilla pod and 1 ½ tablespoons of oil in a 20x30cm oven proof dish. Roast for 15 minutes, shaking the dish halfway through, until the cherries are cooked and have released their juices. Add the lime juice and set aside until cooled and syrupy.
Place the lime zest, pistachios, 1 tablespoon of sugar and the remaining ¼ teaspoon chilli blend (if using) to a mortar and pestle and pound to a rough crumble (or roughly chop by hand). Moisten the crumble with the extra ¼ teaspoon of oil.
Whip together the cream, yoghurt, the remaining 4 ½ tablespoons of sugar and reserved vanilla seeds to medium soft peaks and spread out onto a serving plate or shallow bowl. Spoon over the cherries with their syrupy juices and sprinkle over the crumble. Serve with a good squeeze of lime.