Put the Bonne Maman Black Cherry Conserve and juice into a small saucepan and heat together gently until the conserve has melted. Bring to the boil and bubble for 2-3 minutes until lightly thickened and syrupy.
Tip all the brioche into a deep, glass serving bowl and pour over the warm syrup. Put a small plate on top, press down and add a weight. Chill overnight.
Spoon the fresh fruit over the brioche and top with spoonfuls of crème fraiche before serving.
We used pomegranate juice as it’s not too sweet but any red fruit juice such as blackcurrant or blueberry could also be used with a squeeze of lemon juice.