Fennel and Fig Leaf Cherries with Labneh, Honey, and Toasted Pistachios

Transform summer cherries into an elegant dessert with this recipe for fennel and fig leaf-infused cherries, served with creamy labneh, golden honey, and toasted pistachios. Inspired by London’s fragrant fig trees and local Islington honey, this dish is a perfect balance of sweetness, creaminess, and crunch. Serve it as a standout dessert for dinner parties, picnics, or as a delightful treat for yourself.

Ingredients

For the Cherries

• 300g Kent cherries, washed and stemmed
• 3 young fresh fig leaves (optional, but adds a unique fragrance)
• 2–3 tbsp local Islington honey
• 1 tsp fennel seeds
• Splash of water
• Splash of sherry (optional)

For the Toppings

• 100g shelled pistachios (salty ones work beautifully)
• 1 tub Yorkshire labneh
• Additional honey, for drizzling

Method

Step 1: Cook the Cherries

1. Lay the fig leaves at the base of a pot with a lid.
2. Layer the washed and stemmed cherries on top of the leaves. Add the honey, fennel seeds, and a small splash of water.
3. Cover the pot and bring to a gentle simmer over medium heat. Cook for 10–15 minutes until the cherries are softened but still hold their shape.

Step 2: Reduce the Syrup

1. Remove the cherries from the pot using a slotted spoon and place them in a bowl.
2. Continue to simmer the liquid in the pot for another 5–8 minutes to reduce it into a syrup. Add a splash of sherry for extra depth if desired.
3. Pour the syrup over the cherries and let them macerate for at least an hour.

Step 3: Toast the Pistachios

1. Toast the shelled pistachios in a dry pan over medium heat until they turn golden and release their aroma.
2. Let them cool, then roughly chop.

Step 4: Assemble the Dish

1. Spread the labneh onto a large serving dish, creating dips and swirls with a spoon.
2. Drizzle the labneh generously with honey.
3. Spoon the cherries over the labneh and pour the ruby-red syrup around the dish.
4. Top with the toasted pistachios and finish with another drizzle of honey.

Serving Suggestions

• Pair this dessert with biscotti, shortbread, or simple buttery biscuits for added texture.
• Serve as a topping for panna cotta or as a side to a cheese platter.
• Enjoy as a standalone dessert with a spoon and a smile!

Why You’ll Love This Recipe

• Seasonal and Fresh: Highlights the unique flavour of summer cherries and locally sourced honey.
• Elegant and Versatile: Perfect for special occasions or casual indulgence.
• Simple to Make: A stunning dish with minimal effort and maximum impact.

Tips for Success

• Use fresh, ripe cherries for the best flavour and texture.
• Don’t skip toasting the pistachios—it enhances their nutty taste and adds crunch.
• Store leftover cherries in the syrup in the fridge for up to a week and use them as a topping for yoghurt or ice cream.

This fennel and fig leaf cherry dessert with labneh, honey, and toasted pistachios is a celebration of summer’s finest ingredients. Easy to prepare yet impressive to serve, it’s a dish that’s sure to delight at any gathering or quiet evening at home. Give it a try and elevate your dessert game with this fragrant and flavourful recipe!