A deliciously sweet sour accompaniment to any cheese or charcuterie platter
Prick each Mirabelle with a cocktail stick so the fruit doesn’t split in the pan, the place in a large saucepan with the rest of the ingredients.
Bring to a boil, then simmer for 4 minutes.
Take off the heat and remove the mirabelles with a slotted spoon, decanting into sterilised jars.
Place the syrupy vinegar back onto the heat then bring back to a boil and keep at a rolling boil for about 10 minutes until the syrup reduces slightly. Remove from the heat and leave to cool.
Once cooled, spoon the syrup into the jars with the mirabelles until filled and seal.
If there is any vinegar syrup left over then decant into a separate bottle and use for salad dressings.
Adapted from Diana Henry’s 'Cerises au Vinegar' in Salt Sugar Smoke