Classic hot cherries with kirsch
For many people, this is the best way to serve cherries: hot, with kirsch and vanilla ice cream. It remains, of course, an extremely delicious way to serve cherries and, as such, should be in every chef's repertoire. You can use fresh cherries, but there are several brands of top-quality preserved cherries that are perfect for this application. Makes 1kg.
Ingredients
| 1000 g | canned or preserved cherries, top-quality |
| 100 g | granulated sugar |
| 1 | cinnamon stick |
| 0.5 | vanilla bean |
| 1 | star anise |
| 100 ml | crème de cassis |
| 50 ml | Kirsch |
| 1 | lemon, juice and zest |
| as needed | potato starch |
Instructions
- Strain the cherries and reserve liquid.
- Bring to the boil with the sugar, cinnamon, vanilla, star anise, liqueurs and lemon zest, and let simmer for 10 minutes.
- Dissolve the potato starch in cold water and thicken the cherry juice with it to make a light sauce.
- Remove the spices and add the cherries.
- Allow the cherries to warm briefly.
Serving suggestions:
- Serve in the classic style with vanilla ice cream or parfait.
- Goes excellently with gingerbread ice cream and a thin vanilla cream sauce.
- As a topping for pastry or cake.