Morello Cherries with Bay Leaves, a recipe from Michel Troisgros on the Worldwide Gourmet

Recipes>Morello Cherries with Bay Leaves

Morello Cherries with Bay Leaves Recipe

Recipe

Michel Troisgros

Grand Chef Relais & Châteaux
Maison Troisgros - France

Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: A few minutes
Keeping time: A few days

Difficulty: Easy

Chef's Note

The morello ("griotte" in French) is a variety of sour cherry.
This sweet and sour condiment is a perfect match with game, such as hare and venison.

Ingredients

- 200 g (7 oz.) morello cherries (Cherry)

- 125 ml (1/2 cup) white vinegar

- 100 ml (6 tbsp.) water

- 100 g (3 1/2 oz.) sugar

- 20 black peppercorns

- 2 bay leaves

Method

Prepare the sweet-and-sour mixture: in a small saucepan, combine the vinegar, water and sugar and bring to a boil. Skim carefully and set aside in a warm place.
Rinse the cherries in cold water and dry them in a tea towel. Trim the stems halfway down. Prick each cherry a few times with a needle so that the marinade can soak in.
As you prepare the cherries, place them in a jar. Add the crushed peppercorns and bay leaves, then pour the boiling liquid over the cherries to cover them completely.
Once they have cooled, close the jar and set aside in a cold place for a few days before opening.

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Photo: Andrea Levasseur (inspiration for a painting).

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