Cherries!

This may very well be the last week for cherries!  Run, don’t walk to the market and grab a couple of quarts, you won’t be sorry.  Mark Peel from Campanile shared a preserved cherry recipe a few weeks back on the Good Food show…it went something like this:

Preserved Cherries-

Chef Mark Peel of Campanile and Tar Pit loves cherry season.  He brandies them.  Clean the cherries well, and saute them with sugar and brandy.  Leave the pits in.  Cool them quickly in an ice bath and then seal them in jars.  To serve, heat up the mixture and stir in a little butter to emulsify it and serve over ice cream.  Pit the cherries before they are served.

Here is another recipe…though I like the idea of leaving the pits in.

Ingredients:

• 1 1/2 lb. cherries
• 3/4 cup sugar
• 3/4 cup water
• 2 Tbsp. lemon juice
• 4 cardamom pods
• 2 whole cloves
• 2 whole allspice
• 1 cinnamon stick
• 1 cup brandy
• 1-quart jar with lid

Preparation:

1. In a medium saucepan bring sugar water, lemon juice, and spices to a boil. Reduce heat to maintain a simmer and cook until slightly reduced and thickened, about 10 minutes.
2. Turn off heat. Stir in brandy and cherries.
3. Use a slotted spoon to transfer cherries to 1-quart jar. Pour liquid over cherries to cover. Twist on lid.
4. Process in boiling water for 10 minutes, let cool, and store in a cool, dark place (such as a cupboard) 6 weeks before using. Once opened, keep chilled. Alternatively, you can forego the hot-water processing and store in the refrigerator.