Recipe no. 562 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 248.
Ingredients
- cherries
- alcohol
- cinnamon
- coriander
- sugar
Preparation
- Preparing the alcohol baseCrush 500 grams of well-ripened cherries and put them into a jar with half their crushed stones, a litre of 80-degree alcohol, a cinnamon stick and a little coriander.
- Infusing and extracting the juiceLet infuse 15 days at a mild temperature. Once this time has passed, pass all the juice into another jar through a napkin.
- Adding the whole cherriesFinish filling the jar with fine well-ripened cherries, from which you will have cut off half the stalk; add 150 grams of sugar for every 500 grams of fruit and let infuse a month.
Reboul's text
Crush 500 grams of well-ripened cherries, which you put into a jar with half of their crushed stones and a litre of 80-degree alcohol, a cinnamon stick and a little coriander; let infuse 15 days at a mild temperature. Once this time has passed, pass all the juice into another jar through a napkin.
Finish filling the jar with fine well-ripened cherries, from which you will have cut off half the stalk; add 150 grams of sugar for every 500 grams of fruit and let infuse a month.
We recommend this method. The cherry does not thus exchange its juice for pure alcohol, as happens when it is simply put into brandy; on the contrary, it is nourished by this infusion of crushed cherries and spices, and one thus obtains a much appreciated product.
We shall not give the other methods, which are moreover too well known.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| cerieso | cherries |
| alcol | alcohol |
| sucre | sugar |
| grano-de-boudin | coriander |
| enfusa | infuse |
| meseioun | stone |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 562, page 248. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.