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Double whammy of sugar with the cherries and the benedictine.

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Joined: Aug 15, 2007


Posted to Thread #27213 at 11:29 am on Jan 17, 2015

You might try using it in a savory dish--like a beef ragout and use some of it to make the sauce, adding some good brown stock to it. If you like or can get venison, it is delicious with a cherry sauce, as are duck breasts.
You might try adding some vanilla to some (just for tasting) to see if it might mellow it out.
Maybe even a chicken dish, using thighs, would be good with the cherries.

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