Cherry and rosé sorbet with cherry compote and grilled madeira cake

Method

1. For the sorbet, put the sugar in a small, heavy-based saucepan with 180ml water. Set over a low heat and stir until the sugar dissolves, then bring to the boil. Remove from the heat and set aside to cool.
2. Put the cherries, wine, liqueur, half the lemon juice and the cooled sugar syrup in a food processor and whizz to a smooth purée. Taste and adjust with a little more lemon and sugar if needed (see Know-how). Churn in an ice cream machine according to the manufacturer’s instructions until thick and frozen. Put the sorbet in a freezer-safe container, cover and freeze until firm and scoopable.
3. To make the sorbet without an ice cream machine, pour the puréed mixture into a shallow freezer-safe container (metal is best), then cover and freeze for 4 hours. Use a fork to break up the ice crystals in the sorbet, then whizz to a smooth, slushy consistency. Return the sorbet to the container and refreeze. Repeat this freezing/blending process 2 more times.
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4. For the roasted cherries, heat/light the barbecue for medium direct heat (arrange the coals evenly across the barbecue). Put the pitted cherries, sugar, butter, orange juice and zest, and vanilla (if using) in a flameproof roasting tin and mix to combine. Set the roasting tin over the grill and cook with the lid down for 30-40 minutes until the cherries soften and the juices thicken. Set aside to cool a little (see Make Ahead).
5. When the cherries are almost ready, grill the madeira cake on the barbecue or in a griddle pan for 1-2 minutes on each side until slightly charred. Serve warm, topped with 1-2 scoops of sorbet and a large spoonful of cherries, drizzled with the pan sauce.