I know we are already moving on to back to school (*gulp*) recipes, all things pumpkin and fall desserts. But just for a minute, I wanted to show you my Bourbon Soaked Cherries that I made the first part of July. They’ve turned out beautifully and the bourbon itself is a gorgeous deep red colour. Often in early June, when cherries are ready for picking, we see lots of posts about making Bourbon Soaked Cherries, but I don’t see many follow-up posts about how folks are using them in cocktails and desserts.
I thought since they had been swimming in that Kentucky Bourbon bath for at least 6 weeks, that I might pull them out and try them this week-end. A simple trifle of homemade angel food cake and whipped cream seemed to be an easy place to start. I layered the cake and cream in a glass and threw in a few drunken cherries. Just for a little extra sweetness I also topped it off with some regular sweet cherries.
Guys, it was like playing cherry roulette, I’m not even kidding. With each bite, we weren’t sure whether we were in for a serious bourbon kick, or just a sweet cherry surprise. These cherries pack a serious punch, let me tell you! I’m really looking forward to using these, and the bourbon, in a few end of summer cocktails. It’s almost time for me to go back to school, so soon I’ll be crying in my Bourbon Soaked Cherries, so to speak.
There’s really no recipe to share here. Simply fill a mason jar with sweet cherries and top with Kentucky Bourbon. Let them soak in a cool dark place for at least 2 weeks before sampling. Use the bourbon and cherries in cocktails, and add the cherries to ice cream, trifles and Black Forest Cake, just to name a few.
Now that cherry season has come and gone, I think it truly is the pits that I didn’t make a larger jar this year.
Excuse the pun.
Enjoy the rest of summer friends,