Conserve du soleil

Name: Conserve du soleil (Cherries Preserved in Brandy)
Cuisine: France
Ingredients: 1 ½ lb/750 g sweet black cherries; 1 ¾ pt/ 1 litre 40° Proof fruit alcohol, Polish pure spirits plain eau-de-vie or brandy; 1 ¾ pt/ 1 litre 40° Proof fruit alcohol, Polish pure spirits plain eau-de-vie or brandy; 1 vanilla pod; 1 ¾ pt/ 1 litre 40° Proof fruit alcohol, Polish pure spirits plain eau-de-vie or brandy; 1 cinnamon stick; 2 cloves; 11 oz/300 g sugar; 1 ½ lb/ 750 g bitter cherries

Cherries Preserved in Brandy

Preparation info

Difficulty
Easy

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

Simone’s shelves are lined with jars of whole cherries, apricots, plums and homemade herbal eaux-de-vie. This recipe for brandied cherries is called ‘Conserve du Soleil’ because she leaves the fruit in the sun’s warmth for at least 40 days.

Ingredients

Step 1

1 ½ lb/750 g sweet black cherries
1 ¾ pt/ 1

Europe
France
Preserve
Gluten-free
Vegetarian
Provence
Mediterranean

Method

Give each sweet black cherry a tap with a mallet so that the skin splits, being careful not to crush the fruit completely. Put into a large, sterilized glass jar with the alcohol and spices, seal very tightly and leave for 15-20 days. Then filter the mixture & pour into 2 sterilized 2 lb/1 kg preserving jar with the bitter cherries, whose stems must be trimmed, and the sugar, seal and leave