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I saw a recipe for glacéing (is that a word?) cherries, and at one stage they required anywhere from 10 days to 3 weeks soaking time. Are there any techniques that could speed this up, or am I just being a nervous New Yorker?

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I'm not sure what you are trying to accomplish. Do you have a link to the recipe? Are you referring to maraschino cherries? –  Adam Shiemke Aug 12 '10 at 13:36
    
This recipe is about a week, I've seen others that call for 3 weeks: recipeland.com/recipe/v/Glace-Fruit--and-Fruit-Syrup-47791 –  AttilaNYC Aug 12 '10 at 13:42

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you might try forcing whatever it is into the cherries. This can be done under pressure, which you might be able to do it using a fizzgizz? or maybe with a creamer, or simply by vacuum packing the cherries with the soaking liquid. once vacuum packed you might be able to put in a pressure cooker to increase the pressure, but I'm not sure what the heat would do to the cherries.

EDIT: having read the recipe, I'm not sure any of this would work.

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