Ingredients

Method

For the roasted Campari cherries:
• 250 g fresh cherries, stoned
• 2 T Campari
• 2 T Woolworths ClemenGold juice
• 30 g caster sugar
For the sabayon:
• 6 large free-range egg yolks
• 80 g caster sugar
• ½ cup dessert wine
• 1 t ClemenGold zest

Method

Ingredients

1. To make the roasted cherries, preheat the oven to 180°C. In a small roasting dish, combine the cherries, Campari, ClemenGold juice and sugar. Roast for 12–15 minutes, until the cherries are tender and syrupy. Remove from the oven and allow to cool slightly.

2. To make the sabayon, whisk the egg yolks, sugar, dessert wine and ClemenGold zest together in a heatproof bowl. Place over a saucepan of gently simmering water and whisk continuously until pale,
thick and forming soft peaks. Remove from the heat.

3. Divide the roasted cherries between serving dishes. Spoon the sabayon over the cherries and briefly brûlée using a blowtorch until the top is caramelised and golden. Serve immediately.

Find more Christmas dessert  recipes  here:

Productions: Abigail Donnelly 
Photographer: Jan Ras 
Food Assistants: Bianca Jones and Biance Strydom