Morello cherries and almonds in whisky

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the cherries, pluck the stems. Spread the cherries on kitchen paper to dry. Rinse lemons hot, rub dry and peel the peel thinly. Scald almonds with boiling water and peel. Fill cherries, lemon peel and almonds evenly into prepared glasses. Pour whisky and 1 1/4 litre water into a pot. Add sugar and bring everything to the boil.

2. 2

   Stir from time to time to dissolve the sugar. Pour so much of the hot sugar solution into each glass that the fruits are covered. Close the jars immediately and let them cool down. Store in a cool and dark place. The cherries are fully ripe after 1 week and keep for a maximum of 6 weeks. They taste great as a side dish with game and roast beef, ice cream and pudding

3. 3

   Glasses: Leifheit