Cherries are my weakness. Ask anyone. I used to send KB to the farm stand on his way home from work when we lived in California. Especially during cherry season. There’s nothing better. Yes, they’re more work because they have those little pits in the middle. But it’s worth it. Sometimes, I give the kids cherries, on that rare occasion when I’m feeling generous and I’m willing to spare a few. I have a cherry pitter that takes care of the pits so I can feed them to the kids.
So the other day I found this recipe for Boozy Bourbon Cherries. What do you know? Booze and cherries. I had to try it. http://www.recipegirl.com/2015/07/01/boozy-bourbon-cherries/
Of course, in order to try it, I had to break into KB’s bourbon collection. He let me use the last of his Woodford Reserve. I modified the recipe (slightly) because I only had 3 cups of bourbon and the recipe called for 3 1/2 cups, so I substituted 1/2 cup of water. Trust me, I couldn’t tell the difference, these cherries are certainly boozy!
In a medium saucepan, add bourbon, water and sugar. Bring to a simmer and stir until sugar dissolves. Turn off and let cool.
Pack washed, pitted and de-stemmed cherries into large jars (I used 2 – quart jars)
Pour cooled syrup over cherries. Cover with lids and place in refrigerator. Keeps for up to a year.
Serve over ice cream or in a cocktail.
3 cups bourbon
1/2 cup water
2/3 cup sugar
4 cups fresh cherries, washed, pitted and stems removed
In a medium pot, bring the bourbon, water and sugar to a simmer over low heat, stirring until the sugar dissolves. Turn off and let cool. Pack cherries into large jars. Pour the syrup over the cherries until it covers the fruit completely. Place the lids on the jars and store in the refrigerator. Use in cocktails or over ice cream. Keeps for up to a year.