Cherries fresh off the tree are one of the joys of early summer. I don’t grow my own, but always get excited when I find locally grown ones at my farmers’ market. I have no problem eating bowls of fresh, local cherries unadorned, but I also love figuring out tasty ways to keep them around for just a bit longer.
These cherries in amaretto syrup are a simple yet stunning way to preserve the fruit. I don’t bother stemming or pitting the cherries, but you can do so, if you like. You could also substitute another type of alcohol, like brandy, for the amaretto.
Recipe for Cherries in Amaretto Syrup
- 1 cup amaretto
- ½ cup organic brown sugar
- enough cherries to fill a pint sized glass jar (about 2 cups)
1. Poke each cherry with a toothpick (optional)
2. Pack cherries tightly into a pint size jar.
3. In a small pot on the stove, heat amaretto with the brown sugar. Bring to a boil.
4. Reduce heat slightly and cook for 3-5 minutes, until the syrup thickens and reduces a bit.
5. Pour the amaretto syrup over the cherries. Top off with additional amaretto so the fruit is covered.
6. Cover tightly, shake well, and allow to cool. Refrigerated, these should keep for several weeks, and possibly much longer: they are delicious with pound cake, vanilla custard, plain yogurt, ice cream, etc…they also great on their own.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson