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.