Amaretto Cherries
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg sour cherries, dark
- 1 lemon (s), untreated
- 500 g rock suar (crumbs), brown
- 1 ½ vanilla pod (s)
- 250 ml amaretto
- 250 ml rum, 54%
Print Recipe
Pin Recipe Instructions
- For 6 - 7 glasses of 340 ml each.
- Wash and drain the cherries, pit them over a bowl. Put the pitted cherries in a second bowl. When all the cherries are pitted, place the cherry stones and the juice in a sieve and drain over the cherries. Peel the lemon peel with a zest zipper (if you don`t have one, peel the peel thinly and cut into fine strips). Squeeze out the juice.
- Mix the cherries, lemon juice, lemon zest and sugar in a bowl and cover and place in a cool place overnight, but not in the refrigerator.
- The next day, cut the vanilla pods in half lengthways and cut the whole pod twice and the half once across. Put two pieces of vanilla pod into each of the prepared glasses. Mix the cherries thoroughly (most of the rock candy has dissolved) and distribute between the glasses.
- Mix the amaretto and rum and pour over the cherries. The glasses should be filled normally. If the amaretto-rum mixture is not quite enough, simply mix in some additional amaretto and rum and add it.
- Close the jars, let them steep in a cool and dark place for at least 6 weeks. I always leave them for 3 months.
- Last at least 1 year.
- Very tasty with ice cream or vanilla pudding.
- I usually do double the amount right away to make it worth it. The amaretto cherries are ideal as gifts.
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