By Raymond Blanc
From the German ‘kirsch’ (meaning cherry), this is a clear liqueur distilled from cherries and their almond-flavoured stones that is used in sponge cakes, for macerating and to flavour dishes containing fruit. It’s often added to fondue and is used in the dish Cherries jubilee – poached cherries flambéed with kirsch.
Raspberry and pistachio cake trifle
Almond rice pudding and cherry compôte
Cherry clafoutis
Opera cake
Fruit tarts
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