The high quality Morello cherries used in this recipe are steeped in Kirsch, they are a speciality ingredient idea - Griottines. The Kirsch Griottines and their liqueur have a 15% alcohol content.
The first maceration of the cherries in liqueur takes place within six hours of picking. After rigorous sorting, grading and de-stoning the Morello cherries are steeped in different liqueurs for successive maceration's over a six month period based on a secret recipe and age-old traditions. The last maceration provides the final touch of Kirsch, which is the hallmark of Griottines.
They are produced in France using a special type of Morello cherry, the Oblachinska, and are only found in the Balkans.
You can use the cherries in cakes, chocolates or desserts. I decided to bring a twist to the traditional Black Forest Gateau and made individual cakes. I lived through the Black Forest Gateau years and have to say, I still love it. Although my memories are tainted now, as I remember just how synthetic the gateau were, but you was very posh if you ate Black Forest Gateau! For me it's still a wonderful combination of flavours - chocolate cake, Morello cherries, Kirsch, softly whipped cream and good quality grated chocolate - heaven!
The Morello cherries can also be purchased steeped in Cointreau.
The Griottines can be purchased in red gift boxes, making them an ideal Christmas present for foodies.
Griottines can be purchased from delicatessens, fine food shops, farm shops or online at http://www.griottines.co.uk/.
Thank you Lotte.
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