300g fresh cherries, stoned
100ml half fat cream or half fat creme fraiche
100ml low at fromage frais
1 tsp vanilla extract
4 tbsp demerara sugar
You will also need 4 x 150ml ramekins
Put the cherries in a saucepan with 100ml of water. Cook over a high heat until simmering, then lower the heat and let simmer gently until the fruit is slightly softened, 5-7 minutes. Remove the pan from the heat.
Put the cream or creme fraiche, fromage frais and vanilla extract in a bowl and mix well. Divide the cherries between the 4 ramekins.
Spoon the cream mixture over the cherries, then top each serving with 1 tablespoon of demerara sugar. Put the ramekins under a preheated hot grill until the sugar melts and begins to caramelise. Remove from the heat and serve.