Spiced Brandied Cherries

• 1 cup sugar
• 2 whole cloves
• 1 2-inch piece cinnamon stick
• 4 cardamom pods
• 1 quart sweet cherries, stemmed and pitted
• 1/2 cup Cognac or other aged brandy

1. In a small saucepan, combine sugar and spices with a cup of water.
2. Bring to a simmer, stirring until sugar dissolves.
3. Let simmer for 5 minutes.
4. Turn off heat and add cherries and brandy to pot.
5. Let cool, then store mixture in a jar in refrigerator for at least 2 days before eating, and up to several months.
6. These are great over ice cream.

sugar, cloves, cinnamon stick, cardamom pods, sweet cherries, cognac

Taken from cooking.nytimes.com/recipes/11665 (may not work)