A wide variety of fruits can be preserved in alcohol but it is important that they are firm and fresh. The skins of stoned fruits must be pricked to allow the alcohol to permeate the flesh. Pot and cover the jars in the same way as pickles and leave for at least 3 months before eating.
You will need 500g (1lb) cherries, 250g (8oz) granulated sugar, 300ml (¼pint) water, 1cinnamon stick and 150ml (¼pint) brandy, rum or kirsch.
Prick the cherries all over with a clean cocktail stick or needle. Dissolve half the sugar in the water, then add the cherries and cinnamon stick and poach gently for 4-5 minutes.
Lift the cherries from the syrup and arrange in small, clean, dry preserving jars. Dissolve the remaining sugar in the reserved syrup, then bring to the boil for 5-6 minutes.
Leave the syrup to cool, then measure the syrup and add an equal amount of brandy. Pour the brandy syrup over the cherries, cover with plastic-lined lids and leave to mature for 3 months.