|A Lot of Cocktail and Dessert Potential|
Recipe by Robin
When I posted a recipe for Cherries in Light Honey Sauce recently, my friend Lynn, a prolific inventor of party drinks, mentioned that these could be used in a new drink she’s concocted. When we chatted more about her ingredient list, it turned out to be ideal to “brandy” the cherries. Always on the alert for new recipes, I thought, why not brandy some fresh cherries instead of adding brandy to the preserved honeyed ones?
Most modern recipes involve boiling together water, sugar, and a little lemon juice, then turning off the heat and adding the cherries and brandy. This “cooks” the brandy into the fruit, so you’ll only need to wait about a month before enjoying brandied cherry cocktails and dessert toppings. Do use pint jars, or even half-pint jars. Despite the simple preparation, these make unusual gifts.
|After Trimming Stems Down|
As you might have guessed, Jurevich Farms from Hollister provided the gorgeous cherries for this recipe. The Jureviches are well worth finding at the Monterey, Aptos, Felton, Palo Alto, Mountain View, or Hollister farmers market.
makes 4 pints
2¼ - 2½ lbs. Bing cherries
1¼ cups water
1¼ cups evaporated cane juice
2 tbsp. lemon juice
¼ tsp. ground nutmeg
2 cups brandy
Wash and dry cherries, but do not pit or remove stems. Trim stems to about ½ inch.
In a medium saucepan, combine water, sugar, lemon juice, and nutmeg. Bring to boil, stirring until sugar is dissolved. Simmer 5 minutes.
Remove from heat. Stir in cherries and brandy. Cover pot and let steep until slightly warm, an hour or more.