1 egg white
1 cup caster sugar
2 teaspoons water
1½ cups sugar
½ cup water
good quality dark chocolate
finely chopped pistachios
Frosted Cherries: Put the egg white and water in a bowl and gently stir together with a fork. Skim off any bubbles on the surface.
Put the caster sugar in another bowl. Holding each cherry by the stalk, dip first in the egg white, allowing the excess to drip back into the bowl then sprinkle over the sugar, shaking off the excess. Place on a cake cooling rack until dry.
Toffee Cherries: Put the sugar and water in a small heavy-based saucepan. Stir over a low heat until the sugar has dissolved. Boil until the toffee reaches ‘crack’ on a candy thermometer (154°C) or until the syrup has reduced and thickened but hasn’t changed colour.
Holding the cherries by the stem, dip one at a time into the toffee. Allow the excess to drip off then place on baking paper and leave to set. Use kitchen scissors to trim off any excess toffee.
Store in a cool place but not in the refrigerator. The cherries need to be made and eaten on the same day.
Chocolate-Dipped Cherries: Melt each chocolate separately in a heat-proof bowl over a pot of simmering water.
Put the pistachios and the cocoa in separate bowls.
Holding the cherries by the stem, dip one at a time in the chocolate, only coating half of each cherry. Allow the excess to drip off.
Dip the white chocolate cherries in the pistachios while the chocolate is still soft then place on baking paper and leave to set.
Leave the dark chocolate cherries to set and harden then dip in the cocoa.
Store in a cool place but not in the refrigerator.