A great day out from Hobart is a drive down the Huon Valley. This is a wonderful experience in either winter or summer but is made especially fun in summer due to the large amount of road side fruit stalls. On my recent trip I couldn’t go past the local cherries.
I had the pleasure of eating spiced cherries a number of times this summer at both the Taste Festival in Hobart and as part of a very special cheese platter at the Bruny Island Cheese company. These are really easy to preserve and a great addition to your Tassie cheese platter.
3 large sterilized glass jars
600ml white vinegar
3 tablespoons of agave syrup
1 cinnamon stick
2 teaspoons ground nutmeg
2 teaspoons ground cardamon
6 cardamon pods
12 whole cloves
800g fresh cherries
Wash the glass jars thoroughly in hot soapy water and then rinse with boiling water to sterilize.
Heat the white vinegar in a medium saucepan to just below boiling temperature.
Turn off the heat and add the spices and agave syrup.
Allow to steep for 15 minutes.
Tightly pack the fresh cherries into the glass jars.
Pour the spicy vinegar into the jars, over the cherries, until full.
Close the lids tightly while still warm and set aside in a cool dark place.
Eat the cherries, after 2 weeks, with your favourite yummy cheese.