Annie Bell’s rum-buttered cherries recipe

This is one of the most decadent and simple ways of serving cherries at any gathering. It’s in my summer puds ‘hall of greats’.

rum-buttered cherries
Ellis Parrinder

SERVES 6

110g unsalted butter
110g golden caster sugar
2 tbsp dark rum
750g red or black cherries
Whipped cream and toasted brioche, to serve (optional)

  1. Melt the butter and sugar together in a large nonstick frying pan over a medium-low heat. Once it is seething add the rum and simmer for 1 minute until the sauce is smooth.
  2. Add the cherries, with pips and any stalks, and cook for 5 minutes, stirring occasionally, then leave the mix to cool for a few minutes.
  3. Serve the warm cherries and their syrup with whipped cream and brioche to soak up all the juices. The cherries are also great simply served with vanilla ice cream.

Follow Annie on Instagram @anniebellcook.

Food styling: Sarah Hardy. Styling: Rachel Vere. Creative direction: Chloe Sharp.