Cherries Preserved in Kirsch - Richard Bertinet
This recipe for cherries preserved in Kirsch comes from Richard Bertinet of The Bertinet Kitchen. It's an ideal way to save some summer cherries to brighten the winter months with their jewel-like glow.
To make 1kg
1 kg ripe unblemished cherries
4 cinnamon stickes
220g granulated sugar
Enough Kirsch to cover (about 1 litre)
Method
Remove the stalks from the cherries and wipe any that need it - do not wash them. Place the cherries into a bowl with the cinnamon, cover with the sugar and leave for two to three hours.
Pour the cherries, sugar and cinnamon into a large clean and dried storage jar and pour over enough Kirsch to cover. Seal and store in a larder or other cool dark place for at least two months. Give the jar a shake every week to mix the fruit. Use as required.
