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Bourbon-Vanilla Cherries

Source of Recipe

From "Food, Gift, Love" by Maggie Battista


Recipe Introduction

"As I get older, my taste for spirits changes. I started with clear liquids (white wine, vodka, white rum) and then moved onto reddish liquids (red wine, ports, cordials), and now I crave brown liquids (whiskey, scotch, bourbon). In fact, Fridays require a stirred Old Fashioned trimmed with two of these cherries. Of all possible cocktail garnishes, these are the easiest. When the jar is empty, I swirl the vanilla bean into my rocks glass. Use a sweeter bourbon of good-enough quality, a brand that you would enjoy drinking."

List of Ingredients

â—¦  1 heaping cup (about 6 ounces) Bing cherries, fresh or frozen and with or without stems
â—¦  1 cup bourbon
â—¦  3 tablespoons granulated sugar
â—¦  1 vanilla bean, split lengthwise

Special Equipment:
â—¦  Cherry pitter (optional)
â—¦  Glass jar with an airtight lid, sterilized
â—¦  Wide-mouth funnel


Recipe

Wash the cherries and pit them, if desired. Whether fresh or frozen, place the cherries and vanilla bean in a jar and set aside. (Do not thaw frozen cherries. There's no need to pit the cherries.)

In a medium pot over medium-low heat, combine the bourbon, sugar, and vanilla bean, being careful not to spill any bourbon over the flame as it might ignite. Bring the mixture just to a simmer (not a boil), and swirl until the sugar dissolves, about 5 minutes. Remove from the heat.

Ladle the hot liquid through a funnel set over the jar of cherries. Wipe the rim and seal. Place in the fridge. The cherries will be ready to use in three days but will taste better after one week. Store in the fridge up to 2 months.

Makes 2 cups