Napoléon cherries in port

An elegant twist on classic candied cherries, where light port, vanilla, and lemon enhance the natural sweetness of Bigarreau Napoléon cherries. Perfect with panna cotta, yoghurt, cheese, or ice cream.

Yield: approx. 2 sterilised 300 ml jars
Cook time: 20–25 min
Resting time: at least 1 week

Ingredients

• 500 g Bigarreau Napoléon cherries (pitted or unpitted)
• 250 ml ruby port or rosé port
• 80 g fine granulated sugar
• 1/2 vanilla pod or 1 tsp vanilla extract
• 1 tablespoon fresh lemon juice
• Thin strip of peel from an organic lemon
• Optional: 1 tablespoon kirsch or white rum

Equipment

• 2 sterilised 300 ml jars
• Pan
• Clean spoon or tongs

Preparation & Method

1. Wash the cherries and pit them if desired. Leaving the stones in gives a firmer result and a subtle almond flavour.
2. Sterilise the jars by heating them in an oven at 120°C for 10 minutes or boiling them in water.
3. Split the vanilla pod and scrape out the seeds.
4. In a pan, gently heat the port with the sugar, vanilla seeds and pod, lemon juice, and peel until the sugar dissolves.
5. Add the cherries and simmer gently for 15–20 minutes, until glossy but intact.
6. Remove the vanilla pod and lemon peel. Optionally add the kirsch or rum.
7. Spoon the hot cherries and syrup into the warm jars and seal them immediately.
8. Let the jars infuse for at least 1 week in a cool, dark place before using.

Storage

• Unopened: keeps for up to 6 months in a cool, dark place.
• After opening: store in the fridge and use within 3–4 weeks.