This Bourbon Soaked Cherries recipe makes delectable boozy fruits to serve in beverages, on a cheese plate, or as a garnish for desserts like cake, custard and ice cream.
During several glorious weeks every summer, we are blessed with the bounty of cherry season. Cherries are among my favorite fruits, so I include them in as many menus as possible. Like so much of what I serve, these recipes can be traced back to my childhood spent cooking with my family elders.
A bit of background:
From the time I was very young, my parents, my Great Aunt Lily and I cooked together in one configuration or another. We spent days on end cooking, baking, canning, infusing, etc. They respected each other’s culinary knowledge and truly enjoyed each other’s cooking. But boy oh boy did my Father and Aunt Lily have a rivalry over boozy fruit. Their competition was good-natured, but it was totally serious.
The competition grew more hilarious and higher-proofed every year. Inevitably, each of them would confide in me their new idea to make their fruit superior. Over time, alcohol-preserved fruit became a tradition for my family. My Mom occasionally joined in making her special apricots and peaches. She also made sure I only tasted the teeniest-tiniest, tippy-tip of the spoon until I got older. When my Aunt was older, she made me memorize her main recipe (“because papers get lost”). Then she gave me her fruit jars. And at the end of my Father’s life, he made me promise to take care of the brandied fruit he had curing.
I share my Bourbon Soaked Cherries recipe in their honor. My Father would add more Bourbon and maybe ginger; my Great Aunt Lily would add orange or lemon zest or peel. My Mother would use a bit of the extra syrup in her tea.
Bourbon Soaked Cherries recipe tips:
For years I pitted cherries using the paper clip method (open a paper clip, stick loop into stem end, twist). I finally purchased an OXO Good Grips Cherry and Olive pitter and I am glad I did. It is fast, inexpensive (around $10), and small to store.
Despite how efficient the cherry pitter is, you must still account for every pit. Double-check every single time that you removed it. At the end, count the cherries and the pits and confirm the numbers match. It will save you — or your guests — money, pain and time in the dentist’s chair.
For Bourbon Soaked Cherries with the stem on, use the pitter side-to-side instead of top-to-bottom IF your cherries are firm and large enough. If you find this smashes the cherries, revisit the paper clip method and pull the pits through the bottom. I leave the stem on when I want to dip the cherries in chocolate – to me it is a prettier presentation.
Bourbon is flammable – be sure to cook this on low heat, do not let it boil, and do not leave it unattended on the burner.
This Bourbon Soaked Cherries recipe will yield approximately 2 cups of fruit, around 16 servings. It also makes about 1 cup of syrup – a lovely Bourbon cherry cordial – that is amazing as is or cooked down into a thicker syrup. I like to use it right out of the jar to flavor whipped cream, creme patissiere, and other fillings.
Place pitted cherries in sterilized jar (or jars), set aside.
Add all ingredients except the cherries to medium saucepan. Cook over low heat, stirring, until sugar is dissolved. This becomes Bourbon simple syrup.
Pour bourbon syrup over cherries, let cool to room temperature, put on lid. Refrigerate at least overnight, but for fuller flavor, wait 3-5 days before serving. They will keep about a month in refrigerator.
