Kirsch is just cherry brandy.
If you do not have any liqueurs or syrups on hand, you may substitute extracts, such as cherry or even almond. Substitute about 1/8 teaspoon of extract for each teaspoonful of kirsch. However, the extract will work best in recipes in which kirsch is added to a cookie or cake batter, or to an ice cream or sorbet.
Kirsch | David Lebovitz:
If I had to name five items that are obligatory in my baking repertoire, after The Big Four (sugar, butter, flour, and eggs), a bottle of kirsch is essential for me, right up there with vanilla, vying for numéro 5.
A few drops of kirsch highlights and augments the flavor of peaches, nectarines, plums, and every kind of berry imaginable.
If you do not have any liqueurs or syrups on hand, you may substitute extracts, such as cherry or even almond. Substitute about 1/8 teaspoon of extract for each teaspoonful of kirsch. However, the extract will work best in recipes in which kirsch is added to a cookie or cake batter, or to an ice cream or sorbet.
Kirsch | David Lebovitz:
If I had to name five items that are obligatory in my baking repertoire, after The Big Four (sugar, butter, flour, and eggs), a bottle of kirsch is essential for me, right up there with vanilla, vying for numéro 5.
A few drops of kirsch highlights and augments the flavor of peaches, nectarines, plums, and every kind of berry imaginable.
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