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Cherries on Brioche Toast

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“Yummy served with vanilla ice cream. You can use redcurrent jelly in place of the cherry jam. The recipe comes from a supermarket magazine; Sainsburys I think.”

Ingredients Nutrition

  • 250 ml red wine
  • 3 tablespoons golden caster sugar
  • 400 g fresh cherries, stoned
  • 3 tablespoons cherry jam
  • 4 slices brioche bread (thick sliced)


  1. Put the wine and sugar in a non-aluminium medium saucepan and bring to the boil, stirring occasionally; simmer for a couple of minutes.
  2. Add the cherries to the pan, bring back to a simmer and cook gently for 6-8 minutes so that the cherries are soft, but do not collapse.
  3. Remove cherries from the liquid with a slotted spoon and set aside in a bowl; add the jam (or jelly) to the pan, turn up the heat and stirring the liquid occasionally, let the liquid bubble for 3-4 minutes or until reduced to a thickish syrup; remove pan from the heat and add the cherries to the syrup.
  4. Toast the brioche slices under the grill until lightly golden.
  5. Place the slices of brioche toast on plates and spoon the cherries over the top.

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