30 July 2017

Macerated cherries in eau-de-vie

Elixirs

“When we sing of cherry time
and the happy nightingale and the mockingbird
will all be celebrating,
pretty girls will have foolish ideas in their heads
and lovers will have sunshine in their hearts.
When we sing of cherry time
the mockingbird will whistle much better.”

Jean-Baptiste Clément

 

For a 1 liter jar

  • 500g (1 lb) of cherries
  • 140g (4,5 oz) of sugar
    or 100g (3,5 oz) of xylitol
  • 30ml (2 tbsp) of water
  • 400ml (12/3 cups) of eau-de-vie (45°)
  • 1 vanilla pod

Wash and dry the cherries, and cut the stem leaving 1 centimeter. Don’t keep any damaged fruits.

Place the cherries in a jar without crushing them and cover with the alcohol.

Split the vanilla pod and scrape the beans, then add in the jar.

In a saucepan, heat the water and sugar until obtaining a syrup. Let cool, then pour in the jar.

Close and wait for at least two months.

 

Dishes: Etoiles @ Bernardaud

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