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Brandied cherries
Preparation info
- Difficulty
Medium
Appears in
Published 1999
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.
Ingredients
2 kg 1 litre 2
Method
- Remove stems from cherries. Bring all ingredients except cherries to a boil in a wide, heavy-based saucepan, then simmer for 30 minutes.
- Strain liquid, discarding spices.
- 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.<
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