The glazed griotte cherries of Jean-François Piège

Cherries in liqueur, just like my grandpa loved them” : Jean-François Piège shares with us a great recipe from his book The desserts of Jean-François Piège for all, published by Hachette Cuisine.

1. Wash and dry the griottes, then remove the leaves.

2. Pour the kirsch in a bowl, then add the griottes. Allow to macerate for a few days, then savour all year long.

livre recette jean francois piege

Recipe excerpted from Les desserts de Jean-François Piège pour tous, published by Hachette Cuisine. Photographs: Nicolas Lobbestaël. Styling : Mathilda Motte.

Also discover the frosty soup with red fruit and the tart with red berries.

Ingredients for 1 jar:

1 kg of griottes cherries

1 l of kirsch liqueur

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