Sophie Grigson's Ciliegie Sotto Spirito
This way of preserving cherries is just so neat and simple and satisfying. The bonus is that you end up with divinely sozzled cherries that are delicious eaten just as they are, or added to cakes or puddings, or spooned over ice cream, as well as a cherry flavoured liqueur that will round off any meal with aplomb.
Featured In:
Italian Recipes
Ingredients
Method
- Make sure your jar is properly sterilized before you begin.
- Sprinkle a thin layer of sugar over the base.
- Cover with a layer of cherries, then another layer of sugar and so on until all used up.
- Pour in enough grappa or rum or vodka to cover the fruit and sugar.
- Cover loosely and leave to stand for half an hour to allow the liquid to seep right into all those little air pockets.
- Give the jar a gentle shake, and if necessary, top up with a little more booze.
- Now seal tightly and place in a cool, dark cupboard.
- Every day for the next two weeks, turn the jar upside down and return to the cupboard. So one day it sits there the right way up, the next upside down.
- Gradually the sugar will dissolve, the cherries’ juices will bleed into the syrup and the alcohol will seep into the cherries.
- Use straight away or leave for a few more months if you can wait that long.
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