This is a wonderful little preserve. Served over ice cream, yogurt, or as I have at the end of this post as Cherry Clafoutis.
4 lbs cherries, pitted
1 pint brandy
2 c sugar
2 c water
Place brandy, sugar and water in a saucepan and bring to a simmer. When sugar is dissolved set aside and cool. Place cherries in your jars (either half pints or pints). Cover with with the brandy sugar mixture. Process for 10 mins. Allow to sit for at least a month before eating.
This is a simple cake with make by made with any fruit you have. It goes together in minutes and cake bake while you are eating dinner. It is traditionally made in a larger pan (approximately 1-2 quarts) (an oven proof skillets work nicely). I wanted small individual servings this time so I baked in a muffin tin. I used the syrup from the cherries as the liquid but you could use milk.
2/3 c flour
a pinch of salt
1/2 c sugar
1 c cherry brandy syrup
1/4 c butter, melted
1 t vanilla extract
1 pint brandied cherries, drained and liquid reserved
Butter your baking dish (or dishes). Arrange the cherries in the bottom of the baking dish. Blend eggs, salt and sugar. Whisk in flour. Add the cherry syrup, vanilla extract and melted butter. Whisk until smooth. Pour over cherries.
Bake in a 325F oven. Bake for 20-25 mins for small dishes and about 50 mins for larger dishes. You want a nice golden color.