Roasted buttered cherries with orange sabayon and toasted almonds

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the cherries in the gratin dish/es, sprinkle over the sugar, then drizzle with the butter. Roast for 15 minutes until just tender.
2. Meanwhile, for the sabayon, put the egg yolks, sugar, wine and orange zest into a large heatproof bowl and rest it over a pan of just-simmering water, making sure the bowl doesn’t touch the water. Whisk vigorously (by hand or with an electric hand mixer) for about 8 minutes until thick and foamy and almost tripled in volume.
3. Spoon the sabayon over the hot roasted cherries, then scorch the surface here and there using a cook’s blowtorch, if you wish. Scatter with the almonds and serve.