Cerises à l’Eau-de-vie

In fruit-growing areas like the Alps and the Vosges, preserving with eau-de-vie is standard practice. Firm fruits like cherries, apricots and peaches do best and they are always packed in a glass jar as their appearance is half their appeal. If a mixture of fruits is used, added as they ripen, the jar is known as the ‘Fruits du Vieux Garcon’ – the fruits of the confirmed bachelor. In general these brandied fruits act as a ‘digestif at the end of dinner, with one or two fruits served in each