A simple pudding with a very fresh flavour, Morello Cherries with Yogurt may be served for breakfast with cereal sprinkled on top, or as a simple lunch or dinner dessert. If fresh Morello cherries are available do use them instead of the canned variety – the dish will taste even better.
1 lb. canned stoned Morello cherries, drained
3 oz. soft brown sugar
2 teaspoon ground ginger
2 teaspoon vanilla essence
15 fl. oz. yogurt
In a large saucepan, heat the cherries and sugar over low heat, stirring frequently until the sugar has dissolved. Add the ginger and vanilla essence and stir well. Cover the pan and simmer the mixture for 5 to 8 minutes or until the cherries are very soft but not pulpy. Remove the pan from the heat.
Pour the cherry mixture into a heat-proof serving dish and allow to cool for 30 minutes. Then place the dish in the refrigerator to chill for 1 hour.
Remove the dish from the refrigerator and stir in the yogurt. Serve immediately.