Take the cherries out of the jar, drain. Pour the sugar into a large saucepan, add 3/4 cup of cherry juice, the red currant jelly and the vanilla pod halved lengthways, bring to a boil. Pour in the cherries and turn off the heat immediately. Add the kirsch, cover and leave to infuse. Cut 1/4 off the top of the brioche, hollow out, fill with the cherries and the juice. Serve this brioche alone or with whipped cream.
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1 large brioche
1 jar of cherries (1 lb, pitted)
Syrup:
1/2 cup sugar
1 vanilla pod
3/4 cup cherry juice
2 tbsp red currant jelly
1 liqueur glass kirsch
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15
mn
@
5
mn
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Fill the brioche just before serving to avoid soaking the dough.
