Cherries in Kirsch Syrup

Ingredients

• half a pound of lump sugar
• two quarts of water
• one pound of Kentish cherries
• a sherry-glass of Kirsch

Method

1. 1

   Put half a pound of lump sugar into a sugar boiler or earthenware casserole, moisten it with two quarts of water, boil for three minutes, add one pound of Kentish cherries, cover, and simmer for five minutes.

2. 2

   Drain off the liquid, sprinkle cherries with a sherry-glass of Kirsch.

3. 3

   Reduce the liquid by boiling until it coats the spoon, flavor with another sherry-glass of Kirsch, and pour over the cherries.

4. 4

   Serve hot in small marmitcs.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 12. The excerpt below is the record exactly as published.

half a pound of lump sugar into a sugar boiler or earthenware casserole, moisten it with two quarts of water, boil for three minutes, put one pound of Kentish cherries into it, cover the pan, and sim- mer for five minutes, drain off the liquid from the cherries, putting the latter for the present into a bowl, and sprinkling them with a sherry-glass of Kirsch

Cook this with the app: pantry check, scaling, and the assistant.