The recipe is very simple but potent to lift up a regular breakfast or dessert to pleasurable heights. Make and keep some handy.
2 cups Kashmiri Misri cherries, pitted and halved
1 cup sugar
1 teaspoon lime juice
1 cup water
4 teaspoons rum
In a saucepan put the pitted and halved cherries. Add 1 cup water and cook the cherries till soft. Next tip in the sugar and cook till a syrup is formed. The syrup should coat the back of the spoon. Switch off the gas and let it cool for 30 mins. After this point add 4 teaspoons rum, I used Old Monk. Stir in well and let it rest till use, store in a clean dry glass jar.
The next day I had a bread baking class and I had planned a fruit and custard dessert for the lunch menu. I let the glasses of fruit n custard chill in the fridge and topped the individual servings with 2 teaspoons of the Cherry Rum Preserve. It made the dessert extra-ordinary.
Other ideas to eat it, I had it with fresh homemade Mascarpone and even with just plain butter croissant. You can use it to top a cake too.