1lb/450g ripe cherries
75g/ 2 1/4 oz sugar
500ml/17 fl oz eau de vie /vodka
Using a cherry stoner pit the cherries and remove any stalks then pack them into a sterilised wide necked jars layering the fruits with the sugar now and again as you would when making a Rumptopf. When the jars are full of cherries spoon any remaining sugar on top of the jars splitting it equally between them. Pour the eau de vie/vodka over the cherries filling the jars to the top then seal. Store the jars for at least 6 weeks on a pantry shelf giving them a shake every so often to help dissolve the sugar and create a syrup.
I think this particular recipe is also a very adult orientated one - would be really good with ice cream at Christmas or just served simply with cream. If it is anything like Rumptopf I would hazard you will not need much fruit in a bowl as it really is very rich and alcoholic.
Not everyone has access to eau de vie and I therefore proffer vodka as a reasonable substitute. I have an idea for this particular recipe and am going to make two batches. One as above and one using a pre-prepared sugar syrup rather than macerating the cherries in the sugar. I will let you know how I get on.
Catch you later.
P.S. The recipe comes from 100 jams, jellies and pickles by Gloria Nichol ISBN; 978-1-907563-61-4.