Cherry and chocolate peanut-butter sundae
4
Easy
15 minutes, plus 10 minutes’ chilling time for the glasses
5–10 minutes (if using frozen cherries)“There is something about a sundae. They take me back to diners as a kid, waitresses with name badges, fried things on checked paper in red plastic baskets. They feel fun. This is the quickest pudding – the peanut and chocolate sauce is so easy and requires no skill. Peanut butter, chocolate and cherry together is a favourite. Serve the sundaes in tall frosted (pop them in the freezer for 10 minutes) glasses with long sundae spoons for digging right to the bottom of the glass. Any unused chocolate sauce keeps well in the fridge and can be reheated at a moment’s notice (or eaten cold by the spoonful).”- Anna Jones
Ingredients
Method
- 400 g fresh or frozen cherries
- 3 tablespoons maple syrup
- 2 tablespoons smooth peanut butter
- 1 tablespoon cocoa powder
- a big pinch of flaky sea salt
- 8 scoops vanilla ice cream or frozen yoghurt, about 1 × 400 ml tub (vegan if needed)
Method
Ingredients
1. If you have 400g fresh cherries, congratulate yourself, then stone and halve them and set aside. If you are using frozen cherries, put them into a small saucepan with 1 tablespoon maple syrup and cook on a medium–low heat until they are warm and soft, still with a little liquid. Remember the liquid will thicken as they cool.
2. In a bowl, whisk together 2 tablespoons smooth peanut butter with 2 tablespoons
maple syrup (or all 3 tablespoons if using fresh cherries), 1 tablespoon cocoa and a big pinch of flaky sea salt. You might need to add a little water here if your peanut butter is thick.
3. To assemble the sundaes, get yourself 4 glasses or bowls, scoop some cherries into the bottom of each glass, then add a scoop of ice cream, the peanut chocolate sauce, more cherries, another scoop of ice cream and the rest of the cherries and chocolate sauce.
Extracted from ‘Easy Wins: 12 flavour hits, 125 delicious recipes, 365 days of good eating’ by Anna Jones (Fourth Estate). Photography by Matt Russell .
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