Ingredients

4 tablespoons caster sugar plus extra for dusting 500 g mixed fresh cherries pitted and halved Pared zest of 1 Lemon Kirsch Lemon Juice Mint chopped 200 g Filo pastries sheets measuring about 28 x 40 cm 200 ml Clarified butter 150 ml mascarpone or clotted cream clotted cream to serve

Description

For The Cherries, Add The Sugar To A Non-stick Pan And Place Over A Moderate Heat. Once The Sugar Begins To Dissolve Add The Cherries With The Lemon Zest And Cook Until The Cherries Start To Release Their Juices. Add A Splash Of Kirsch And Cook For A Few

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