Braised Cherries with Spiced Toasts


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

The French name is Soupe aux Cerises, though this is not quite what we expect from a soup.


  • 500 g black cherries, pitted
  • 2 tbsp unrefined sugar
  • 1 tbsp kirsch (for adults)
  • 75 g butter
  • 10 slices of baguette
  • 50 g unrefined sugar
  • 1 tsp cinnamon
  • ½ tbsp flour


Place the cherries, sugar and kirsch in a saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 15 minutes.

Heat the butter in a frying pan and fry the slices of baguette on each side until golden.

Remove the bread, dust with sugar and cinnamon, and place at the bottom of a serving dish. When the cherries are soft and cooked, remove them from the juice and pile on to the bread.

Blend the flour with a little water and, using a balloon whisk, quickly mix this into the warm cherry juice. Gently bring to the boil. The mixture will thicken slightly, becoming velvety. Pour over the bread and cherries, and serve.