This may seem hard or “too much trouble” to do… but believe me, it’s not!! It may seem that you gonna need 48 hours to finish it, but it’s all about three little “jobs” divided in different times.
The only hard part of this recipe is removing the pits, though!!
- 1 kg of cherries, unripe,
- 750 gr of sugar,
- juice of half a lemon,
- whitened almonds (optional).
- Wash well the cherries. Discard stems and pits carefully, trying to keep the cherries intact. You should use a cherry pitter, or a large sewing needle… or just a paper clip for this. You should also do this job over a pan, so you won’t miss the cherry juice… we won’t use any other liquid!! 🙂
- Place all pitted cherries in a wide pot, along with their juice, and cover them well with the sugar.
- Set aside overnight.
- Next morning, just bring to a boil the cherries along with the sugar, over high heat. Stir and skim off foam as it rises to the top with a slotted spoon. Turn heat down and keep stirring all the time.
- After about 15 minutes remove the pot from heat, cover with a clean towel (not with the lid) and set aside for 24 hours.
- Next day, remove cherries with a slotted spoon into a large bowl… this will let them remain crunchy…. yam!!
- Bring syrup to a boil. When the syrup thickens, add the cherries, the lemon juice and almonds and allow to boil for another few seconds.
- Remove from heat and allow to cool, shaking lightly the pot now and then… this will help cherries to get more syrup inside them…
- When thoroughly cooled, place in airtight glass jars to store.
Serve like this, 4-5 cherries into a small plate… or garnish desserts and ice cream!!! ❤