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At the course in Summer Preserves, the tutor Vivien Lloyd showed us how to make cherries in brandy. However, as I am not to keen on brandy, I decided to exchange the brandy as alcohol part with rum instead of. So here is my version of (Danish) cherries of rum.
Cherries in rum: - 1 portion/glass
- 250 g cherries - washed & dried
- 100 g sugar
- 1 cinnamon stick
- 4 allspice berries
- 300 ml white rum
- Remove the stalks from the cherries and de-stone them.
- Place the cherries in 0.75 l storage glass/jar
- Add in the sugar, cinnamon stick and allspice berries.
- Pour the rum on top.
- Close the glass/jar.
- Agitate the glass daily, until the sugar is dissolved.
- Store for minimum 3 months.
- Can be used as dessert sauce for ris a la mande or other dessert.
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