Lauro Kitchen
Pastry Chef: Nancy Forrest
Makes about one quart
Ingredients:
1 cup sugar
4 whole cloves
5 cardamom pods
1 vanilla bean, split
1 quart Bing cherries, pitted and stemmed
½ cup Brandy, Cognac or Armagnac
Method:
In a saucepan large enough to hold the cherries, dissolve the sugar with 1 cup of water and add in the spices. Simmer until all the sugar dissolves about 3 to 5 minutes. Turn off the heat and add in the cherries and brandy or whatever liquor you are using. Allow to cool and store in the refrigerator. Allow to sit for at least 2 weeks before using. Alternately, the cherries can be stored 2 days in the refrigerator until you are ready to can them.