Brandied Cherries
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 1 quart of water
- French brandy
- Dip
- Must
- 1 pound granulated sugar
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Take, large sweet cherries and remove the stems or clip them within an inch of the fruit.
- Put in porcelain kettle 1 pound granulated sugar, and 1 quart of water.
- Boil and skim the syrup until clear;
- scald cherries in this syrup for 2 or 3 minutes, but not long enough to break the skins.
- Then remove from syrup with a skimmer and spread on dishes to cool.
- There must be sufficient syrup to cover cherries.
- "When syrup is clear set away to cool.
- Mix with this syrup an equal quantity of the best French brandy.
- Put cherries into wide-mouth bottles and pour over the syrup.
- Dip corks into melted resin and wax.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon
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Kettle