Instructions: Prick cherries all over with a sterilised fine skewer.

Put 125g of the sugar and 300ml water in a saucepan and dissolve on the simmering plate to make a light syrup.

Add the cherries and cinnamon stick bring to the boll on the boiling plate then poach gently for 4 to 5 minutes in the simmering oven.

Remove the pan from the oven and drain the cherries reserving the syrup but removing the cinnamon stick.

Cool then arrange fruit in jars.

Add the remaining sugar to the reserved syrup and dissolve it slowly.

Bring to a fast boil on the boiling plate and boil to 110C/230F then allow to cool.

Measure the syrup and add an equal quantity of brandy.

Pour over the themes.

Cover and store for about 1 month before eating.

The simmering oven is ideal for the traditional bottling of fruit so its well worth buying screw lidded or clip topped bottling jars which can be used time and time again. Imported cherries or peaches are available in the winter and taste delicious brandied. They make quick and easy desserts and are wonderful with ice cream.

Makes 450g

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