according to anna, the culinary anthropologist, “if you stone your cherries, pop the stones in a jar and cover with the strongest, plainest alcohol you have (97% from italy, or the strongest vodka you can find). store somewhere dark and shake the jar every now and then when you remember. several months later you will have kirsch!”
i couldn’t resist when i was making cherry clafoutis earlier this month (which wasn’t a great success – i need to try another recipe and see if it went wrong or i’m just not a clafoutis fan) and now, in one of my cupboards, i have a jar of cherry stones in vodka which i give a little shake every now and then. fingers crossed.