Cherries With Almonds & Sabayon Sauce

• 12 ounces cherries
• 2 tablespoons elderflower syrup
• 2 teaspoons sugar
• 1 large egg yolk
• 1 tablespoon sugar
• 2 tablespoons sweet white wine, Marsala or elderflower syrup
• 4-5 almonds

1. Wash, halve and de-stone the cherries over a bowl and add the elderflower syrup, and the 2 teaspoons of sugar. Leave to macerate for at least 30 minutes.
2. For the Sabayon, put the last three ingredients in a heatproof bowl and place over a pan of just simmering water so that the bowl is not touching the water.
3. Whisk for about 2 minutes until pale and uniformly frothy - at this point you could serve it immediately as a warm sauce.
4. For a lightly-whipped single cream consistency for immediate serving, continue whisking over the pan for another 4-5 minutes.
5. If you want the sauce to stand for an hour without separating, take the bowl off the heat and continue whisking for a further 4-5 minutes until the mixture has cooled and thickened a little more.
6. Drain the fruit and serve - sauce or fruit first is up to you. Top with slivers of almond and a sprig or two of mint.
7. The excess juice from the macerated cherries makes a lovely drink topped up with water.

cherries, elderflower syrup, sugar, egg yolk, sugar, sweet white wine, almonds

Taken from food52.com/recipes/23022-cherries-with-almonds-sabayon-sauce (may not work)