Kirsch

Kirsch

What it is

The stones are crushed in with the fruit and ferment alongside it: amygdalin from the kernels becomes benzaldehyde in the still, and that bitter-almond note is what no cherry liqueur has. Fougerolles in the Haute-Saone holds an appellation of its own for its kirsch, and it takes something like ten kilos of cherries to fill a bottle.

In the kitchen

In fondue it is mechanics rather than flavour - a spoonful stirred in with the cornflour is what traditionally keeps the melted cheese loose instead of stringy. In a pate a bombe or a syrup, add it once the pan is off the heat, since most of the aroma leaves within the first minute of boiling.

Goes with

Cherry Dark chocolate Gruyère Emmentaler Cream Almond Apricot Sour cherry

Same species

Bergeron apricot Almond Almond flour Almond oil Amardine Amarena cherry in syrup

Also used with

Candied angelica Bitter almond Dried sour cherry Wild bilberry Vacherin Fribourgeois Quetsche plum

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