Cherry bakewell brandy
- Portion size: Makes about 700ml
- 5 min, plus infusing
- Difficulty: easy
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?
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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
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Method
- 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.
- 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.
Nutrition
- 60kcals Calories
- 0g Fat
- 0g Protein
- 2g (2g sugars) Carbs
- 0g Fibre
- 0g Salt
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