In 1955, Claude Peureux began harvesting Morello cherries exclusively for chocolate makers. On the heels of his success Peureux launched his world famous, Griottines, made of wild Morello cherries in a light syrup of Kirsch. Perfect baked into cakes, enjoyed in champagne or even eaten one by one out of the jar, Griottines are always a delicious addition to any romantic occasion.
These ripe morello cherries are pitted and soaked in Kirsch brandy. Add to champagne or cocktails, foie gras, yogurt, fruit salad, ice cream or fondue. Or enjoy over ice or right from the spoon!