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To make
the sauce, bring the water to the
boil and skim off any froth. Add the
cherries, bring back to the boil and
simmer for five minutes.
Strain
off the beer, set aside the cherries
and return the beer to the pan. Add
the sugar and reduce to a syrup (there
should be about 1 tablespoon of liquid
left when its ready).
.Put the
cherries back in the syrup and blitz
with a hand blender. If you want an
extra smooth sauce, pass the blitzed
mixture through a fine sieve. Leave
to cool, then refrigerate until required.
To make
the brownie, pre-heat the oven to
180°C. Lightly butter an ovenproof
dish (approx. 28cm x 17cm x 5cm deep).
Combine
all the ingredients in a large mixing
bowl and work together until fully
combined. Pour the mixture into the
dish and bake in the oven for 45-50
minutes.
Allow to
fully cool before attempting to cook.
To serve, cut into bite-size squares
and drizzle over the cherry sauce-
or serve in a bowl as a dip.
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