Active Time

　　5 minutes

　　Total Time

　　4 weeks

　　When sour cherries (griottes in French) were in season, my father would preserve them in eau-de-vie for his Black Forest Cake . The syrup moistened the génoise, and the cherries went into the filling. My brother and I would eat the cherries until we got a buzz. Before freezers, the only way to preserve the fruit cops would be to make jams, jellies, these fruits preserved in alcohol, and eau-de-vie. Alsace is famous for its eau-de-vie as well as for its cherries, plums, and pears. It was natural to do these cherries at home and pull out a jar for special occasions. We usually do not pit cherries even when baking or using them for preserves such as these, so be sure to tell your guests about the pits. If you do pit the cherries, the alcohol penetrates them more quickly. But they hold their shape better if not pitted. Serve the cherries on their own as a treat with after-dinner coffee or over ice cream.

Ingredients

　　About 1½ pounds ripe but firm sour cherries

　　6 Tbsp. sugar

　　About 2 cups eau-de-vie, such as kirsch

　　Pack a clean, sterile quart-sized jar with a sterile lid with the cherries. Add the sugar and fill the jar with the eau-de-vie, leaving about ½ inch of headspace. Screw the lid on firmly and shake it well to dissolve the sugar. Store the jar in a cool, dark place for at least 4 weeks before use, shaking it occasionally. The flavor will continue to strengthen over several more months. Once you open the jar, store any remainders in the refrigerator.

　　Reprinted with permission from Souvenirs: Stories & Recipes from My Life by Hubert Keller, © 2012 Andrews McMeel Publishing. Buy the full book on Amazon or ThriftBooks.