With Sweet Dreams and Even Sweeter Days

Sunday, September 2, 2012

Candied Cherries


In the time that I've been baking, I've used the things that I've made to say one thing or another.

Now don't get me wrong, I'm a big proponent of words (as anyone who's ever spent any time with me can attest) and feel if I was going to err on a side, it probably would be of over-using them.

Words can hurt, words can comfort.  I know in my case words can often inspire.


But, on occasion, there are some things that words can't say.

And the act of sharing or just enjoying food with someone is a way to fill in the blanks.  Little kindnesses we could sometimes use just a little more of.


Fresh cherries are combined with sugar, lemon juice and water, then simply cooked and cooled to create a topping that was an exclamation point on the various treats I chose to put with them... brownies, ice cream, and sherbet all making the list.

They were also an exclamation point on the ending of an awesome summer.  

Easy to make.  Easier to share.  

Enjoy.


Candied Cherries

Ingredients:
- 1 lb sweet cherries (fresh or frozen) 
- 1 1/2 cups water
- 1 cup sugar
- 1 Tbsp lemon juice
- 1 drop almond extract

Directions:
Stem and pit the cherries.  Combine cherries, water, sugar, and lemon juice in a large saucepan over medium heat and bring to a boil.  Turn down the heat until cherries come to a low boil and cook for 25 minutes, stirring occasionally for the first 15 minutes and frequently the last 10 minutes so cherries don't stick.  One the syrup has thickened, take off and add almond extract.  Allow pan and cherries to cool completely.  Store in an airtight container until ready for use.


Recipe adapted from: The Perfect Scoop






2 comments:

  1. Oh this reminds me of an old traditional greek recipe my great grandma used to make! You took me years back.
    Happy week!

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    Replies
    1. that's awesome tiffany! memories and food are two of my favorite things (and most often times interconnected)! thanks so much for sharing and come back anytime :)

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