Are you a cicada or an ant? When you have an abundance of cerries, do you immediatly eat them all? Or do you save some of their sweet flavour for long winter afternoons?
I have to admit that I can hardly hold myself from eating kilos of cherries: their season is so short, and we wait for them all year long. But I know that I would regret not saving some of them when winter will be here, the stove will be hot again, and we will have our favourite winter threat cooking on it: I am talking about buckweat Muas, obviously.
I cannot describe the flavour of cherries in syrup mixed in Muas: it’s heaven.
As I am famous for mixing up different flavours and plants (sometimes with great success, sometimes…well, less!), I decided to put some rosmary sprigs in the jars. My good friend Daniela, owner of B&B Gian, gave me some branches of her huge rosmary plant. I cannot tell why, but even if we live quite close, her rosmary profusely flourish, mine is always struggling to make it through the winter…
So here it is, my personal recipe for CERRIES IN ROSMARY SYRUP
CERRIES IN ROSMARY SYRUP
2 kg cerries
1 lt water
200 gr raw cane sugar
Stone cherries and toss them in sterilized jars. Press them a little bit, in order to have as little space between them as possible. Insert rosmary sprigs (but I bet it could be interesting to give a try at thyme, sage or fennel). Boil water and sugar, stirring it in order to have sugar melting in water. Pour boiling water in the jars, covering cerries. Put the lid on. Sterilize the jars boiling them in water for 20 minutes. Let them cool down. Store in the pantry.
Now you just need to resist the terrible temptation to open them immediatly. Forget about them until winter will come. Time will enhance their flavour.
You can use them in yogurt, on ice cream, on cakes.