Description
Cherry Blasters are a delightful, sweet, and spicy treat featuring fresh cherries soaked in a cinnamon-sugar syrup blended with Fireball Cinnamon Whisky. These boozy cherries are perfect for chilling and enjoying as a dessert topping or a flavorful snack.
Ingredients
Scale
Cherries and Syrup
- 1 cup fresh cherries, pitted
- 1 cup granulated sugar
- 1 cup water
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Flavorings
- 1 cup Fireball Cinnamon Whisky
- 1 teaspoon vanilla extract
Optional
- 1 cup whipped cream, for serving
Instructions
- Prepare Cherries: Rinse and dry the cherries thoroughly. Carefully pit each cherry, ensuring the fruit remains whole to maintain texture during soaking.
- Make Cinnamon Syrup: In a medium saucepan over medium heat, combine the sugar, water, and ground cinnamon. Stir until the sugar has dissolved completely. Bring the mixture to a gentle boil, then let it simmer for 5 minutes without stirring to develop a rich flavor. Remove the saucepan from the heat and allow the syrup to cool slightly.
- Combine Ingredients: Add the pitted cherries to the warm syrup, making sure each cherry is well-coated. Stir in the Fireball Cinnamon Whisky, vanilla extract, and salt, mixing gently to combine the flavors evenly.
- Infuse Flavors: Transfer the cherry and syrup mixture into a clean, sealable jar. Seal tightly and refrigerate for 24 to 48 hours to let the cherries soak and the flavors meld beautifully.
- Serve: After chilling, serve the Cherry Blasters cold as they are or topped with a dollop of whipped cream for an extra creamy, sweet contrast to the spicy and boozy cherries.
Notes
- Ensure cherries are pitted carefully to avoid damage, preserving their shape.
- Adjust refrigeration time between 24 to 48 hours depending on how intense you want the flavors.
- Serve as a topping for desserts like ice cream or cheesecake for added flavor.
- These cherries can be stored refrigerated for up to one week.
- Whipped cream is optional but adds a delightful creamy texture and balances the spice.
