While there are fresh berries, this should be used urgently. Eat tons of them, sculpt masks on your face, store for later and, of course, invent polysyllabic desserts with them.
Pick your recipe
Cherry in spiced wine syrup
- 1 bay leaf
- 4 things. carnations
- 4 peas of black pepper
- zest of half a lemon
- 1.5 cups red dry wine
- ½ cup kirsch or any brandy with a cherry flavor
- ½ cup water
- ½ cup pitted cherries
- 1 cinnamon stick
- 1 vanilla pod
Pack bay leaf, cloves, pepper and zest in a small gauze bag. In a stewpan with a thick bottom, pour wine, kirsch and water, put sugar, a bag of spices just made by you and bring the mixture to a boil. Then add cherries along with juice, cinnamon, vanilla and cook over low heat without covering, for 3-4 minutes.
Throw the cherries onto a sieve, and boil the syrup, along with cinnamon, vanilla and spices, until it comes to a volume of 1.25 cups. Cool slightly, remove spices. Transfer the cherries to the jar, fill with the cooled syrup, close and put in the cold for at least 2 hours. Serve with vanilla ice cream or with whipped cream and cookies.