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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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Serve this spoon sweet alone, with coffee, or as a topping on yogurt, vanilla ice cream, cheese cake, tarts, or other desserts. Traditionally nearly all spoon sweets were made crunchier but putting in the water 1/2 glass of quicklime with the fruit. Read more . They let it rest for two or more hours and then washed the fruit very well. They would then follow the steps placed below. Ingredients:
1 kilo of fresh sour cherries |
1 kilo of granulated sugar |
1 cup of water |
1 vanilla |
1 teaspoon of lemon juice |
(half cup of quicklime diluted in water,( optional) |
Directions:
1. Wash the cherries well. Remove stems and pits (use pit remover, my mother used to do it with the back of a hair pin) carefully, keeping cherries intact. Be careful when removing because they stain the clothes and do not clean easily. Remove pit on top of a bowl and collect juices which may drop.
2. In a wide pan, place the cherries in layers, covering each layer with sugar, until all the cherries and all the sugar have been used.
3. Set aside for 3 hours.
4. Add the water to the pan and bring the cherries and sugar to a boil over high heat. Skim off foam as it rises to the top with a slotted ladle. When the syrup thickens, add the lemon juice and allow to boil for another few seconds. Remove from heat and allow to cool.
5. When thoroughly cooled, place in airtight glass jars to store.
6. To serve, place 2-3 teaspoonfuls of the cherries and syrup on a small plate. Sour Cherry Spoon Sweet is always served with a glass of cold water.
7. We can also make a drink out of sour cherries called vyssinada. In this case add more sugar and water. To serve put three or four spoonfuls of vyssinada syrup (depending on how sweet you like it, add 2 – 3 ice cubes and fill with water. Ideal to quench your thirst. Also if you boil the sour cherries more you can make a fantastic jam.
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