Brandied cherries

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Cherries are one of summer’s most longed-for fruits, and their flavour lends an incomparable versatility and vitality to desserts. I cook the cherries whole to retain their shape and juices, then pit them as needed after they are removed from the syrup.



  1. Remove stems from cherries. Bring all ingredients except cherries to a boil in a wide, heavy-based saucepan, then simmer for 30 minutes.
  2. Strain liquid, discarding spices.
  3. Return liquid to rinsed-out pan, then bring to a boil and reduce to a simmer. Add cherries and simmer gently for 15 minutes, stirring occasionally to keep fruit covered with liquid.<