Author: Anna Jones
4
Easy
15 minutes, plus 10 minutes’ chilling time for the glasses
5–10 minutes (if using frozen cherries)
1. If you have 400g fresh cherries, congratulate yourself, then stone and halve them and set aside. If you are using frozen cherries, put them into a small saucepan with 1 tablespoon maple syrup and cook on a medium–low heat until they are warm and soft, still with a little liquid. Remember the liquid will thicken as they cool.
2. In a bowl, whisk together 2 tablespoons smooth peanut butter with 2 tablespoons maple syrup (or all 3 tablespoons if using fresh cherries), 1 tablespoon cocoa and a big pinch of flaky sea salt. You might need to add a little water here if your peanut butter is thick.
3. To assemble the sundaes, get yourself 4 glasses or bowls, scoop some cherries into the bottom of each glass, then add a scoop of ice cream, the peanut chocolate sauce, more cherries, another scoop of ice cream and the rest of the cherries and chocolate sauce.
