Brandied Burgundy cherries from The Cake Bible (page 346) by Rose Levy Beranbaum

  • kirsch
  • canned Bing cherries in heavy syrup
  • Show all ingredients...
  • Serves : 1 pint

  • EYB Comments

    Can substitute Cognac for kirsch; and Morello cherries, frozen cherries, or fresh cherries for canned Bing cherries in heavy syrup.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vanilla ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Cognac for kirsch; and Morello cherries, frozen cherries, or fresh cherries for canned Bing cherries in heavy syrup.

  • ashallen on May 23, 2021

    Note from author's website: https://www.realbakingwithrose.com/blog/2020/1/1/corrections-amp-enhancements-the-cake-bible. Revisiting this recipe after 32 years, I now recommend using maximum 1/4 cup of sugar for the 1 cup (app. 6.5 ounces) of fresh dark cherries. The frozen cherries version above the fresh cherries is also for dark cherries and uses 1/2 cup sugar for 24 ounces and that is correct. The liqueur can be added in larger amount and contributes most to preserving.

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