Brandied Cherries Recipe
Ingredients
| Black cherries | 450 Gram, pricked | |
| Sugar | 100 Gram | |
| Pinch of ground cinnamon | ||
| Water | 300 Milliliter | |
| Arrowroot | 15 Milliliter | |
| Brandy | 60 Milliliter | |
Directions
Prick the cherries with a needle or fine skewer to prevent them bursting.
Put them with the sugar, cinnamon and water into the pressure cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Using a draining spoon, transfer the cherries to a dish.
Blend the arrowroot to a smooth paste with 30 ml (2 tbsp) cold water, stir in a little of the hot fruit juice, then add the mixture to the cooker; bring to the boil, stirring as the sauce thickens.
Remove the cooker from heat and stir in the brandy.
Pour the sauce over the cherries and leave, covered, until cold.
Serve with ice cream or creamed rice.
Put them with the sugar, cinnamon and water into the pressure cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Using a draining spoon, transfer the cherries to a dish.
Blend the arrowroot to a smooth paste with 30 ml (2 tbsp) cold water, stir in a little of the hot fruit juice, then add the mixture to the cooker; bring to the boil, stirring as the sauce thickens.
Remove the cooker from heat and stir in the brandy.
Pour the sauce over the cherries and leave, covered, until cold.
Serve with ice cream or creamed rice.
Chef
