Wednesday, July 30, 2014

Bourbon-Soaked Cherries

Cherries? I love 'em, but cherry season is all too brief to suit my liking. In order to preserve the season for as long as possible, I have preserved some cherries using Tasting Table's fabulous recipe for Bourbon-Soaked Cherries. Oh, my.  Step aside Cherries Jubilee! These luscious, flavorful, boozy cherries turn a scoop of ice cream into an elegant dessert.  You will never again feel at a loss when unwanted surprise guests knock at your door.  

Serving cocktails?  Toss one into a fruity drink. Even a glass of sparkling water can benefit from one of these. Have some extra time?  Pat them dry and dip them into melted chocolate for an over-the-top sweet surprise. Once prepared and stored in the fridge, there is nothing additional that you need to do but soak up the compliments and enjoy!

Bourbon-Soaked Cherries

1 cup bourbon
cup sugar
¼ cup fresh orange juice
1 1-inch strip orange peel
1½ teaspoon vanilla extract
½ pound cherries, pitted

Combine the bourbon, sugar, orange juice and orange peel in a small saucepan. Place over medium-high heat and bring to a simmer, whisking constantly until the sugar dissolves, about 5 minutes. Remove the pan from the heat and whisk in the vanilla extract.

Combine the bourbon mixture and the cherries in a 15-ounce sterilized container and seal. Allow the contents to cool to room temperature before transferring to the refrigerator. Chill for at least three days before using. The cherries will keep for up to 1 month.

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1 comment:

Marigene said...

Yummy looking...I have made your cherry sauce a couple times this summer...the last time I made a double batch and froze some...not sure how that will turn out, but will find out when I thaw a package. I am wondering if the sauce will separate seeing the thickener is corn starch.
Have a wonderful week, Pattie.