400g fresh cherries, stalks left on
1 lemongrass stalk halved lengthways
2 tablespoons caster sugar
3 star anise
- Preheat oven to 220C
- Using a large pan, heat the lemon grass, star anise and sugar along with with 100ml water, stirring continuously until the sugar dissolves.
- Now add the cherries, stir to coat them in the syrup and remove from heat
- Tip the cherries onto a baking sheet, making sure they sit in a single layer. Roast for 15 minutes until tender and juicy.
Serve warm – but not hot! with natural yogurt.