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