PICKLED CHERRIES

By `Pickled cherries' adapted from recipeJoanne Kileen, co-chef and co-owner of Al Forno restaurant in Providence, R.I.

May 20, 1993

PICKLED CHERRIES 1 cup water 1/2 cup sugar 1 cup red wine vinegar 1 cinnamon stick 2 cups Bing cherries, pitted

Combine first four ingredients and bring to a boil. Add cherries (height of season in California is mid-April; in the Northwest mid-June) and heat until syrup almost gets to the boil again, then remove from heat and cool. Makes about 2-1/2 cups.