Cordial Cherries

I have a deep desire to make cordial cherries, because I loved them as a kid, but these days, the chemical-y taste of the preserved fruit displeases me. Tips, recipes?

My plan is to do two varieties — one with cherries soaked in hard liquor (already soaked and ready, in a mixture of arrack and brandy), the other non-alcoholic. I’m using frozen cherries, as fresh is not easy to find around here. I have the chocolate and I think molds that will work (although they’re not as deep as classic cordial cherries, so I think I can fit about a half-cherry in each mold).

Mostly wondering about whether I should try to make some kind of sweetened cream to go with the cherries themselves, or just do cherries enrobed in chocolate?

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