Cherry topping for egg tarts

Serves 6 Prep time 10 minutes plus 1 hour to macerate

1kg fresh, ripe cherries, halved and pitted
250ml (1 cup) cherry liqueur or sherry ¼ tsp cinnamon powder

• Drown the cherries in the liqueur and blend in cinnamon. Let soak for at least 1 hour.
• Ladle cherries and liquid over egg tarts (or other pastry and/or vanilla ice cream).

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