1. Place a large handful of Picota cherries into 4 bowls, followed by 2 generous scoops of quality vanilla ice-cream per bowl.
2. Pour approximately one shot of Pedro Ximenez over the ice-cream, or to your required taste.
Be careful of the cherry stones, especially if eaten by children.
This recipe was contributed by Dominic Weaver and Ashleigh Mackenzie, author of Spanish Picota Cherries.