Brandied Cherries

Yield: 2 servings

2 pounds red cherries, pitted and stemmed
2 cups water
1 cup granulated sugar
2/3 cup brandy or cognac

Combine cherries and water in heavy skillet large enough to hold fruit in no more than 2 layers. Bring to simmer; cover and barely simmer for 10 minutes or until the cherries can easily be pierced with a wooden pick. Uncover the pan several times during the cooking and stir very gently.

With slotted spoon remove fruit to bowl. Boil juices until reduced to 1 cup or slightly less.

Add sugar and bring to a boil stirring. Cover pan and simmer 1 minute. Pour syrup over cherries. Cover bowl with towel and let fruit stand 12 to 24 hours.

Strain off syrup into small saucepan and bring to boil. Reduce syrup to about 2/3 cups. Divide cherries between 2 hot sterilized pint canning jars and slowly add hot syrup. Fill each jar with Brandy or cognac almost to rim. Wipe rims seal jars and fasten with screw rings. Invert jars several times to mix liqueur and syrup and let stand in cool place 30 days.