Wednesday, 12 January 2011
Day 3 of Seven Days of Cherries
This couldn’t be a simpler recipe.
Pickled cherries are a fantastic accompaniment to rich game meat like roast goose, as the original recipe suggests.
Geese for eating aren’t very common in Australia and honestly I’ve never seen goose meat at any of the fancy butchers I’ve visited around Sydney, but there’s nothing stopping you serving these pickled beauties with roast duck or pork. Just as tasty and rich and also requiring a little acidity to cut through the fatty goodness.
Honk, honk! The geese will be pleased.
Recipe from Australian Gourmet Traveller Magazine. Serves 6 as a side dish.
425ml white wine vinegar
12 black peppercorns
350g caster sugar
3 bay leaves
1. For pickled cherries, place cherries in a sterilised jar and set aside.
2. Combine remaining ingredients in a saucepan, bring to a simmer over medium heat.
3. Cool, strain, pour over cherries, seal and refrigerate for 1-2 days, inverting occasionally.