Cherry Jubilee Compote
Classic English dessert created by Escoffier for Queen Victoria's Diamond Jubilee in 1897. Huge whole pitted fresh English cherries in a rich cherry and French brandy sauce with a hint of orange and almond. Best served at room temperature, but equally delicious chilled or gently warmed through.
The best of locally grown soft fruit, deeply coloured and bursting with all the flavours of a traditional summer pudding.