Kirsch is a colourless fruit brandy pro-duced mainly in Alsace in France, the Black Forest region of Germany and parts of Switzerland. It is distilled from ripe, fermented wild cherries.

Although it is sometimes drunk as an after-dinner liqueur, kirsch is probably more often used as an ingredient in cooking.

It is, for instance, a popular addition to many desserts and is one of the prime ingredients in FONDUE SUISSE.

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