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Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!
- 2 pounds sweet cherries, pitted if desired
- 2 wide strips lemon peel (optional)
- 1 vanilla bean, split lengthwise
Combine cherries, lemon peel, if using, sugar, and ½ cup water in a medium pot. Scrape in vanilla seeds; save pod for another use. Bring to a boil over medium-high heat; reduce heat and cook, stirring occasionally, until cherries are dark red and softened and syrup is thickened, 20–25 minutes. Let cool slightly, then stir in brandy. Transfer cherries and syrup to a jar or airtight container. Cover and chill.
Do Ahead: Cherries can be made 1 year ahead. Keep chilled.