Mémée’s Cherries

Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Of all my great-grandmother’s recipes, this is the one I remember best. She gave my mother several jars of these preserved cherries when my mother came to England, and there are still some left, a precious few, in a big jar at the bottom of the liqueur cabinet. On special occasions, we drink a little of the liqueur, with a single cherry at the bottom of the glass. The cherries are forty years old now, and they have macerated for so long that even the stones – and the little nut inside – are infused with the flavour of the Armagnac. You can use the same basic recipe for almost any fruit: raspberries, small plums, blackberries, redcurrants. You can vary the alcohol, too; any kind of clear spirit works well, including vodka or white rum. I make my own now, although I still like Mémée’s best. Perhaps in another forty years ...