À la minute preserved cherries

Easy to make and goes well with savoury dishes. 
Use firm cherries for this component, so that they retain their shape after infusion.

Makes 150g.

À la minute preserved cherries

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!



cherries, halved



boiling water



red wine vinegar



granulated sugar




Preparation method

  • Mix all the ingredients, apart from the cherries, so that the sugar dissolves. Set to cool.
  • Place the cherry halves in a flat container and add the liquid.
  • Pull vacuum three times so that the fruit is infused cold with the liquid. This retains the structure of the cherries, whilst producing the flavour of cherries that have been preserved for longer.

Serving suggestions

  • As a garnish with meat, poultry or game dishes, e.g. with pigeon, celeriac, rhubarb or apple.
  • Vary by adding herbs or spices to the liquid, e.g. black pepper or tarragon.
  • As part of an amuse-bouche, e.g. with components of avocado and chard.

Previous page