Saturday, 15 January 2011
Day 6 of Seven Days of Cherries
Suddenly I have changed from detesting almond and marzipan flavours to adoring them.
I think it was the amaretto pannacotta at Manta that finally turned me, but I had been clearly heading that way to even order it in the first place.
This simple recipe is a testament to my newfound love. Sweet spiked almond syrup is a lovely match to fresh or poached cherries.
Don’t make the mistake I did for my first batch by not adding enough amaretto and not refrigerating these beauties. The two jars I gifted to friends turned into fermented messes for the garbage, not the beautiful desserts I enjoyed though my second attempt.
Cherries in Amaretto Syrup
Anna’s adaptation of this recipe. Makes 2 jars.
½ cup sugar
¼ cup water
½ cup amaretto
2-3 cups cherries
1. Give each cherry a shallow cut to allow the syrup to permeate.
2. Pack cherries tightly into preserving jars, trying to fill all the spaces.
3. In a saucepan, stir the water and sugar over a medium heat until sugar dissolves.
4. Boil syrup for 2-5 minutes until it thickens slightly. Remove from heat
5. Pour the amaretto into the syrup, stir then pour over cherries.
6. Seal the jars tightly then allow to cool to room temperature before refrigerating.
Note: Eat within a few days (2-4) of making. Serve over vanilla yoghurt or ice cream.