This year is proving to be a bumper cherry harvest. We have three cherry trees in various locations, all of them sweet cherries. We have so far just stripped the easy lower branches and I still have far more than I know what to do with.
Having made a very successful bitter orange liqueur I now have a cherry version on the go. The cherries have been soaking in 40% fruit alcohol for about a week or so and it smells delicious but I’m determined to keep it going for at least 30 days before we are tempted to try it. The greatest part (apart from the end result ) is that you only need to break the cherry skins – no de stoning required. I put a couple kilos of cherries into a litre of fruit alcohol (the measurements given were 500g cherries to 375ml alcohol) and squished the cherries to release the juice and flavour. I made up a sugar syrup and added that and have just left it covered. Some recipes add cinnamon, vanilla, almond essence (although the cherry pips give that flavour), some use just vodka, others use brandy, it’s definitely a recipe you can change to suit your tastes.
With the next batch of cherries I made a cherry syrup – hoping to use it on barbecue evenings as an alternative to the homemade elderflower syrup we add to our sparkling wine aperitif. Tonight will be the first bbq test ! The recipe I used was 450g cherries to 150g sugar, simmer for 15 mins, cool then strain through a muslin. Pour into plastic water bottles then chill if using in the next week or so, or freeze. The amount of sugar will vary depending on your taste and sweetness of your cherries. Again it’s an easy recipe as you just squish the cherries, no need to de stone them as it’s sieved anyway.
Next I made a cherry crumble which was yummy cold with vanilla ice cream (would also be good hot of course but we ate it yesterday when it was 32c in the shade) I used a Jamie Oliver recipe which worked just great. I’m going to make cherry Eton mess next.
#lovecherries #cherryharvest #French #Family #Holiday
Content by Wendy Blakeman