Cold-cooked cherries in lemon brandy
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- 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.
- 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.