Candied cherries, like Italian Amarena or French Griottines, in small quantity and in an easy and quick preparation, as will be used for making ice cream and which will soon show you.
It is not the known version of candied fruit, such as Orange Peels and others, which we use in cakes etc. It is semi-candied cherries. I chose the cherries to be cut in two and not remain intact in order to be incorporated into the cream and in which our tooth only will meet.
It is not jam nor sweets, we make for the winter. It is something between these two. Their syrup is more dense and flavored with whole lobe vanilla and lime peel.
Yours!
It is not the known version of candied fruit, such as Orange Peels and others, which we use in cakes etc. It is semi-candied cherries. I chose the cherries to be cut in two and not remain intact in order to be incorporated into the cream and in which our tooth only will meet.
It is not jam nor sweets, we make for the winter. It is something between these two. Their syrup is more dense and flavored with whole lobe vanilla and lime peel.
Yours!
| work: 10′ | time: 30′ | very easy: |
Ingredients (~1 jar 200g)
|
 Wash the cherries and remove the stalks and the seeds with handheld cherry pitter. Cut them in two and collect in a bowl. |
 In a small saucepan and over medium heat, add the water and sugar to dissolve. |
 Add the vanilla entire lobe. Cherries are few and will be flavored fine this way. |  When the sugar dissolves and the syrup begins to boil vigorously, add the cherries… |
 … and the peel of lime or lemon. Allow to boil for 15'-20' to reduce their syrup and thicken. Put in a jar and when cool store in the refrigerator for ~10 days. |
If you want you can make larger amount, leaving cherries whole. We keep them in sterilized jars. They are a wonderful gift, made at home, for friends.
