Paula Wolfert

Sweet and Sour Cherries

Cerise à l’Aigre-Doux

Preparation info
  • Makes

    1

    Quart
    • Difficulty

      Easy

Appears in

#60The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

Pickled cherries and the pickled prunes that follow make an ideal accompaniment to pâtés, confits, foie gras, or any rich daube in this book. This recipe has been adapted to use the cherries available in the market when they are not too sweet.

Prepare at least 3 months in advance.

Ingredients

  • 1½ pounds (about 1 quart) firm, not too sweet cherries
  • 1 cup sugar

Method

  1. Carefully inspect, wash, and dry each cherry. Discard any that are bruised. Prick each once or twice with a needle. Trim each stem, leaving about ½ inch attached.
  2. In a nonreactive saucepan, combine the sugar and vinegar. Cook, stirring, until sugar is dissolved. Add the cloves and mace; boil 1 minute. Remove from the heat and allow to cool. Add the cherries, cover