Thursday night I was handed a large opaque bag by some friends who have recently bought a plot of land with many, many varieties of fruit trees.
I peered inside to find it full of griottes - tart little cherries.
The second fabulous food gift this week!
A third of them is being made into Sour Cherry Liqueur which we'll be enjoying by Christmas.
A third will become Confiture de Griottes.
A third will be made into Griotte Cherries with Bay Leaf from Michel Troisgros.
200g griotte cherries (7 1/2 oz)
12.5cl white vinegar at 8° (1/2 cup)
10cl water (1/3 cup)
100g sugar (4 oz)
20 black peppercorns
2 bay leaves
Prepare the sweet-and-sour mixture: in a small saucepan, combine the vinegar, water and sugar and bring to a boil. Skim carefully and set aside in a warm place.
Rinse the cherries in cold water and dry them in a tea towel. Trim the stems halfway down. Prick each cherry a few times with a needle so that the juice soaks through.
As you prepare the cherries, place them in a jar. Add the crushed peppercorns and bay leaves, then pour the boiling liquid over the cherries to cover them completely.When they have cooled, close the jar and set aside in a cold place for a few days before opening.
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