Tuesday, July 14, 2015
Of course, we have many other methods today, but there's something quite special about using alcohol to preserve fruit. I present to you: Amaretto Cherries.
Alcohol and fruit are a natural match, as anyone who's ever eaten the fruit from a Hairy Buffalo or slurped on a vodka watermelon can tell you. But this is a much more sophisticated product.
Take about a quart of either sour pie cherries or sweet cherries, and place them in a sterilized mason jar. Cover the fruit with alcohol. Here, I used some of the finest sipping amaretto. Let the flavors blend for about a month, checking regularly to be sure your fruit is fully submerged. You can store the finished product in the fridge, or it does stay shelf-stable for quite some time.
The quality of the alcohol you choose is important. I tried this trick last year with some fairly cheap rum, and my finished product tasted a great deal like cherry-flavored rubbing alcohol. By switching to sipping amaretto (I used DiSaronno), the finished product tastes a lot like maraschino cherries but without the cloying sweetness or artificial colors. For my project, I used sour pie cherries, but sweet cherries will work just fine.
You can eat the fruit and enjoy the flavored liquor from this little project. I think it will be just the thing on a cold winter's evening - if it lasts that long! If not, I anticipate some very sophisticated homemade ice cream topping in my near future!
Fast: Alcohol submersion is one of the fastest preservation methods.
Cheap: Not particularly. The cherries cost a bit from the farmer's market, but it's the quality alcohol that really drives up the price.
Good: But I think it's well worth the investment!
Posted by Jennifer Lorenzetti at 10:54 AM