INGREDIENTS

INSTRUCTIONS

Choose the largest and firmest cherries and clip off leaving a little
of the stems attached to each.  Fill a 1 quart glass jar with the fruit
and add the sugar and enough  grappa to cover the cherries.  Cover the
mixture and shake gently to dissolve the sugar.  Place the jar in
sunlight with its cover ajar and let stand for 1  week.  Cover tightly
and store in cool dark place at least 3 months.  Source:  New York's
Master Chefs, Bon Appetit Magazine  :  Written by Richard Sax,
Photographs by Nancy McFarland  :  The Knapp Press, Los Angeles, 1985
Chef:  Lidia Bastianich, Felidia Restaurant, New York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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