Cold-cooked cherries in lemon brandy

With this technique, the cherries retain their structure, but you can impregnate the fruit with a flavour of your choice. Here we use lemon brandy but you can replace this with e.g. amaretto or beet juice.

Recipe makes 200 grams.

Cold-cooked cherries in lemon brandy

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lemon brandy

Preparation method

  • Slice the cherries all the way round across the pit.
  • Halve them, and remove the pit with the tip of a knife.
  • Place the cherries in a flat tray that fits in the vacuum machine.
  • Pour the brandy over the cherries to just cover them. For this technique, you can use the same brandy multiple times.
  • Draw the vacuum three times to impregnate the cherries with the brandy.

Serving suggestions

  • As a garnish with meat, poultry or game dishes, e.g. with venison, potato, and celeriac.
  • As part of a dessert with cherry components, yoghurt, or citrus fruits.
  • Use with chocolat, cocoa nibs, and hazelnut.

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