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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Active time: 30 min Start to finish: 1 1/4 hr Ingredients:
1 1/4 lb fresh sour cherries, stemmed |
1/2 cup sugar |
1 tablespoon cornstarch |
2/3 cup water |
1/2 teaspoon rose water (preferably french) |
Directions:
1. Pit cherries over a bowl to catch any juices. Whisk together sugar and cornstarch in a 3-quart saucepan, then add water and any cherry juice, whisking until smooth. Add cherries and bring to a boil over moderate heat, stirring. Boil, stirring, 2 minutes, then drain in a sieve set over a bowl.
2. Return juices to saucepan and simmer, stirring occasionally, until syrup is slightly thickened, about 5 minutes. Stir in rose water, then pour syrup over cherries in a bowl and cool.
3. Cooks' note: Thawed frozen pitted cherries (1 lb), including juices, may be substituted for fresh cherries.
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