Source - Ad Hoc at Home Cookbook
Potted Cherries
Ingredients
1 pound fresh cherries, pitted (Bing cherries if you can get them)
2 sprigs fresh tarragon, approx. 4" in length
3/4 cup sugar
3/4 cup balsamic vinegar
1.5 cups water
30 black peppercorns
2 sprigs fresh tarragon, approx. 4" in length
3/4 cup sugar
3/4 cup balsamic vinegar
1.5 cups water
30 black peppercorns
Method
1) Bring sugar, vinegar, water and peppercorns to a boil, stirring to dissolve sugar and combine.
2) Allow to cool, then remove peppercorns and pour over cherries.
3) Add tarragon to mixture and refrigerate for at least 24 hours. The cherries taste best after 4-5 days and last a few weeks, refrigerated.
2) Allow to cool, then remove peppercorns and pour over cherries.
3) Add tarragon to mixture and refrigerate for at least 24 hours. The cherries taste best after 4-5 days and last a few weeks, refrigerated.
Serve cherries with a cheese tray
No comments:
Post a Comment