Caramelized cherries
250g cherries, stoned and halved
75g castor sugar
125ml boiling water
1 teaspoon vanilla paste or extract Cook the sugar in a non stick pan until it forms an amber liquid. Carefully add the water as it will spit and cook until thick and syrupy. Add the cherries and vanilla and toss for a couple of minutes to glaze.Chocolate granita
450ml water
2 teaspoons glucose
75g castor sugar
25g cocoa powder
75g chopped dark chocolate Place the water, glucose and sugar in a pan and simmer until the sugar has dissolved. Remove from heat and whisk in the chocolate and cocoa powder until chocolate has melted. Cool and pour into a plastic tub. Place in freezer for a couple of hours then fork up the mixture to form crystals. Repeat a couple of times until frozen.
200g crème fraiche Spoon the cherries into bowls and top with granita and a dollop of crème fraiche.

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