Preparation: 12 minutes
Cooking: 15 minutes
6 small jars
1 kilo fresh cherries, stoned
3/4 cup sugar
1 strip of lemon or orange peel
1 cup water
Place water, sugar and peel into saucepan. Bring to boil, stirring until the sugar is
dissolved. Boil for 8 minutes, then add the cherries and simmer for a further 5
Pack cherries into warm sterilised jars, half fill with brandy and top with syrup.
Seal and leave jars in a dark cupboard for 3-4 weeks. Open and serve with double cream and a light dusting of icing sugar.