Glazed Cherries with White Chocolate and Coconut

Ingredients

• 50 heart cherries (with stems)
• 250 ml cognac
• 250 g white chocolate (30%)
• 150 g shredded coconut

Instructions

1. 1.

   Wash the cherries gently, leaving the stems on, drain them, place in a bowl, pour over cognac, cover and refrigerate for at least 2 days to infuse. Keep the cherries always covered with cognac, adding more if needed.

2. 2.

   Drain the cherries and pat them dry thoroughly.

3. 3.

   Coarsely chop the chocolate and melt it slowly over a double boiler. Hold the dried cherries by their stems, dip them into the melted chocolate, let excess drip off. Place on a cooling rack or parchment paper to set briefly, then roll in shredded coconut and allow to dry.