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Sour cherries in syrup in the sun

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Sun cherries in syrup are another experiment done this summer. To make them, just follow our recipe which involves a slow and ancient method, but perfect for having them on hand all year round.
Black cherries in syrup are a homemade preserve that is prepared between June and July, in the period in which they ripen and are best. The darker ones, with an orange-reddish colour, are preferable, avoiding the yellowish ones with an excessively bitter taste. Black cherries are a particular type of cherries with a bitter flavor and for this reason they are also called sour cherries. To prepare them you only need 2 ingredients, fresh cherries and granulated sugar, and then expose them to the sun for about 40 days in glass jars, a sort of slow cooking used in ancient times by grandmothers.
With the help of the sun, the fruit dehydrates naturally, releasing its tasty juice which mixes with the sugar, creating a sticky syrup. To ensure that this process occurs completely, the jars are periodically shaken and overturned in order to make the mixing perfect. A slow and ancient method but very satisfying!
The preserve can also be flavored with aromas such as vanilla, orange peel, cinnamon or with a spoonful of liqueur (with a high alcohol content). In this case, however, you will have to wait about 1 month before enjoying them. You will not only get delicious black cherries but also a natural juice rich in flavor without adding water which can be used in a thousand ways: topping for ice creams, cocktails or for some desserts or creams.
Sun cherries in syrup are very useful for embellishing and flavoring fruit salads together with their syrup, for decorating desserts such as zeppole, pancakes, cakes, cheesecakes, waffles and why not, they can become a delicacy to be enjoyed from time to time alone or accompanied with a a little cream. The perfect combination between black cherries and chocolate or with homemade black cherry ice cream to be prepared easily, without an ice cream maker and without eggs.
Everyone likes them and in addition to being beautiful to look at and perfect for decorating desserts, they give a unique taste to recipes.

RECIPE

  • 1 kg firm and ripe black cherries biological
  • 800 g sugar
  • 1 1kg airtight glass jar with lid, or 2 500g jars

  • cone-shaped steel nozzle (used in pastry making)

  • Wash and dry the black cherries carefully. Make sure we have no dents or imperfections, otherwise they would compromise the recipe.

  • Remove the stalk and remove the stone. A quick and foolproof way to remove the stone is to use a cone-shaped steel nozzle used in pastry making. The hole must have a slit as small as the little hole in the cherry stem.

  • Place the nozzle on a plate, with the narrowest conical part facing upwards. Place the stem part of the black cherry on the tip of the cone. With both fingers push the black cherry downwards, this way the pressure will make the seed come out from the upper part without completely breaking the fruit. Place them in glass jars, taking care not to crush them too much. At the end, recover their juice to put together with the black cherries.

  • Place them in one or more sterilized glass jars, taking care not to crush them too much: pour a layer of cherries and alternate with a layer of sugar until they are completely covered. Do not overfill the jars, the caps must close tightly.

  • Place the jar in full sun for 40 days, taking care to turn it over and shake it 2-3 times a day, without ever opening them, so that uniform maceration occurs. Remember to bring them back into the house at sunset and then display them again the following day. After a few days the sugar will begin to dissolve.

  • After 40 days, the black cherries will have macerated and will be ready to be consumed. Store them in a dark, cool place.

Black cherries in syrup can be stored for a minimum of 6 months to a maximum of one year. It is important that during this period of time they remain in a cool place away from the sun's rays, preferably in the dark. The pantry is the ideal place to keep them. Once the jar has been opened, however, they should be placed in the fridge and consumed within a few days.

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