Incipient cherry brandy

The cherries are now all gone from the tree.  There is a glut that lasts about a week, then nothing.  It was about 40% - 60% between me and the birds.  I got the 40% that I could reach with a step-ladder on the lower branches, and the birds got the cherries on the higher branches and anything they could nick from the lower ones.

That still left us with a lot of cherries;  they became cherry pies, clafoutis,  and those left at the end are making a major contribution to the creation of cherry brandy.   The recipe is simple enough: cherries; brandy and sugar, mix them all together, shake the jar every day until the sugar is dissolved, and keep it in a dark place.   It's ready in a few weeks, and apparently the pips infuse an almond taste, so the longer you leave the cherries in, the more almondy your cherry brandy.

A nice aspect is that the cherries can be eaten at the end too, but don't try to drive afterwards.   In fact, it's best just to lie down.

I bought the jar at a car boot sale a while ago; this is the first time it is being used.