No cooking, no baking, just decadent brandied cherries to top off some homemade vanilla ice cream. Reminiscent of the imported Italian cherries in those lovely jars. I sometimes add either a stick of cinnamon or a vanilla bean to each jar of prepared fruit.
2 pounds red sweet cherries, stemmed and pitted
2 cups water
1 cup water
1/2 – 2/3 cup brandy
Wash cherries well. Place in a saucepan (about a 3 quart, heavy bottomed one) and simmer on low for ten minutes. Stir once in awhile. Drain cherries, reserving liquid. Simmer liquid until it reduces to 1 cup. Add sugar at that point and simmer until reduced to 2/3 cup. Cool, then stir in brandy. Divide cherries into two small glass preserving jars, properly prepared (cleaned and sterilized). Spoon in cherries than spoon on syrup dividing equally. If there is enough room, add in more brandy as required to within 1/2 inch headroom remains.
Seal jars. Over the next four weeks, invert jars once in awhile to disperse syrup. After that, refrigerate and use as required.