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This recipe is courtesy of Bill Norris at Fino Austin. He's behind the bar. I was so lazy when I received the recipe that I soaked maraschino cherries from in a jar in luxardo. Then I had one of Bill's cherries, and let's just say that it is well worth the time and effort to make these cherries. ^@$#%%@ is the only way I can describe it. Tips:
From Bill: The only sticking point here is going to be finding the Luxardo Maraschino. There's not a whole lot in Austin at the moment--Spec's has some, reportedly. Don't, whatever you do, use the Stock brand. It is a vile, horrible thing. There's another one out there on occasion, the name of which escapes me, and it's ok, but Luxardo is the gold standard (http://www.luxardo.it/product.aspx?ID=778)Per 1 pound sweet cherries, pitted
Cherries loaded in the pitter. Smashy, smashy! Taking the cherries out. Oh......... the pits! Cooking the cherries. Into the jars.
Luxardo! Peaches on the left, cherries on the right.
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