Spicy Tarts (Cardamom, Cinnamon Cognac Cherries)

So here's the recipe for the Spicy Tart

1 1/4 cup water
scant 1 cup sugar
(this sugar water hits the spot. A 1 to 1 ratio is too dense. This ratio produced a beautiful syrup, but my guess is that an even thinner syrup will do just as well)

Dissolve sugar in water. Add:

2 cinnamon sticks
5 green cardamom pods
3 cloves

bring to a boil, reduce to a simmer. Simmer for 5 minutes.

Then, add

1/2 cup cognac (and a little more cognac...)

Stir in, turn off heat, let cool.

Prepare eight four ounce jars with dried tart cherries, leaving room for the cognac mixture. Then, pour into the jars.

UPDATE

New recipe features heavy use of spices.

  2 cinnamon sticks
12 green cardamom pods
  8 cloves

Will check back and see, but I think I nailed this one.

Cocktail cherries

Here's a new recipe for quick cherries for cocktails.

1 cup sugar
1 cup water
(bring to a boil, reduce to a simmer)
add 2 cinnamon sticks and a few cloves (six, about, depending on size and strength).
Simmer 5 minutes
Add
1/2 cup Cognac

Pour over dried cherries, cap, let cool, then refrigerate.

I filled one pint jar and two half-pint jars with cherries. Lots of cherries.

It is not overly spiced. I did not have cardamom pods, so I obviously couldn't include them. I did have star anise, but didn't want to go that heavy. Cinnamon and cloves seemed enough.