Cherry bakewell brandy

Cherry bakewell brandy
  • Serves icon Makes about 700ml
  • Time icon 5 min, plus infusing

This infused brandy with cherries, almonds and vanilla has got all the delicious flavours of a cherry bakewell tart – in booze form.

Has this recipe given you a hankering for cherry bakewell tart? How about this puff pastry number, laced with amaretto?

Nutrition: per serving

Calories
60kcals
Fat
0g
Protein
0g
Carbohydrates
2g (2g sugars)
Fibre
0g
Salt
0g
Calories
60kcals
Fat
0g
Protein
0g
Carbohydrates
2g (2g sugars)
Fibre
0g
Salt
0g

Ingredients

  • 150g frozen cherries (or fresh pitted cherries if in season)
  • 100g almonds
  • 1 vanilla pod, split (optional)
  • 4 tbsp light brown sugar
  • 700ml brandy

You’ll also need

  • 1 litre jar

Method

  1. Put the cherries, almonds, vanilla (if using) and sugar in the jar, then pour over the brandy. Seal and leave to infuse for at least a week, giving it the occasional shake.
  2. Give it a taste – if you’re happy with the flavour, strain it back into the bottle using a sieve and funnel. You can add more sugar if you want it sweeter, or leave it to infuse for longer, tasting it each week until you’re happy with the strength.

Recipe By

Tom Shingler

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