We were sure cherry season had come and gone but then spotted these nearly-black beauts at the market. Amy snatched up a pound of them, recalling a recipe she had seen on Food52 on the bus on the way to New York for the cruise. The recipe had been forgotten over the gadget-free week at sea, but the market display brought it right back. She looked it up then and there, in the middle of the store.
Now, a few years ago during a long weekend in the Federal Hill section of Providence, we spent an hour or so at a tasting at Gasbarro's Wines where we were introduced to B. Nardini's spectacular Acqua di Cedro Liqueur. We loved it so much that we bought two bottles, and have bought several since. We think of it as lemon-flavored grappa, which is how it was described to us. The Nardini website calls it "the noble cousin of limoncello," and describes it quite succinctly as "sweet with a citrus taste."
Acqua di Cedro-Soaked Cherries
(minimally adapted from this recipe found on Food52)
1 pound fresh cherries
enough Acqua de Cedro liqueur (or grappa) to cover
glass jars with air-tight lids