Drain the cherries, reserving 3/4 cup of juice. Combine reserved juice, cinnamon and sugar in a saucepan and bring to a gentle simmer over low heat, stirring until the sugar dissolves, add the cherries and boil for 15 minutes until reduced by about a third. Place a few of drops of syrup on a very cold plate, wait 20 seconds and then run your finger through the syrup. If the path left by your finger stays clear, the syrup is ready. If the syrup flows back to fill the gap, continue boiling it for a bit longer.

Place hot cherries and syrup into a sterilised glass jar and seal. The cherries can be kept at room temperature for many months.

To make the croissant chips, preheat an oven to 150C fan forced. Thinly slice the croissants into 5mm thick slices and arrange in a single layer on a baking tray. Bake for 10-15 minutes, keeping a close eye on them, until golden and crisp. Cool and store in an airtight container for up to a week.

Use a mortar and pestle to crush the pistachios into a rough crumb.

To serve, spoon approximately 1/3 cup of the syrupy cherries onto a serving plate. Drain the burrata and nestle it amongst the cherries, then sprinkle with pistachios. Break open the burrata and spoon some of the cheese, cherries and pistachio onto a croissant chip and enjoy!