Cut the flesh of the pineapple into fine pieces, place in a bowl, mix with the sugar and put in the refrigerator overnight. The next day, heat over a mild heat until the sugar has dissolved. Put the fruit mass through a fine sieve and let it cool down. Then mix with the raspberry brandy. Wash the cherries, shorten the stems a little, layer the fruits in a gas and pour the pineapple solution over them. Close the jar tightly and let it steep for at least 2 months.
Good for sparkling wine cocktails or to decorate Black Forest cake.
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