Preserved cherries

During the oh so short cherry season it's good to think ahead and preserve some for later use. They are ideal served with ice cream, with steamed sponges, chocolate tarts, or even added to savoury sauces to serve with duck or game. Being spiced and a little alcoholic they are ideal served at Christmas time.

Ingredients:

250ml water
155g vanilla sugar - or castor if unavailable
1 star anise
1 clove
3 cm piece of cinnamon stick
Zest and juice of 1 lemon
Zest and juice of 1 small orange
800g fresh cherries, pitted
200ml port
50 ml Kirsch

Method:

1. Place the water, anise, clove, cinnamon, zests, juices, port and sugar in a saucepan over a low heat and stir until sugar dissolves. Bring to the boil then reduce the heat and simmer to a thick'ish syrup.

2. Add the cherries, turn the heat right down low and gently poach the cherries until they begin to soften. Remove from the heat and add the kirsch.

3. Sterlize a glass kilner or screw-top jar. Carefully spoon in the hot cherries and pour in the syrup. Cool and chill.