Recipe Favourites Desserts Brandied cherries / Summer fruits in Cointreau

Brandied cherries 

Ingredients

1 kg cherries

500ml brandy

250ml water

500g caster sugar

Method

Wash cherries, removing stems. Place cherries in jars and cover with brandy. Cover jars with a cloth and stand overnight.

Place sugar and water into a *Calphalon One 22cm/2.8Lt Chef's Pan and bring slowly to the boil, stirring constantly until sugar has dissolved. Boil for 10 minutes, skimming off the surface with a slotted spoon. Allow syrup to cool.

Drain brandy from cherries and mix into cooled syrup. Stir well; pouring liquid back into jars to cover cherries. Seal and stand for at least 1 month before using.

Summer fruits in Cointreau

Ingredients

1 kg berries

1½ cups caster sugar

2 cups Cointreau

Method

Wash, drain and pat berries dry using absorbent paper. Remove all leaves and stalk.

Arrange in layers about 3cm deep in sterilized glass jars, sprinkle over 3 tbsp of sugar, continue to layer, adding sugar between each layer until jars are full.

Pour in enough Cointreau to cover fruit and fill jars completely. Seal and store in a dark place for several months before using. Rotate jars several times during storage to help dissolve sugar.

*Calphalon One 22cm/2.8Lt Chef's Pan.  RRP $279.00