Cherries in syrup, better known as amarena cherries. A quick version, but with more time they're even more flavorful. They really are!
View the original recipe via:
Rinse the cherries and remove the stems and pits. You can use all kinds of the pitters you like, you can also use a small knife. That will take a lot more time!
For a quick version you'll add all the ingredients to the pan, bring to a boil and wait until it turned into syrup. My version takes a few days, but the result won't let you down.
Add 1 liter of water along with 300 gram sugar and 2 tablespoon of amaretto to the large pan and bring to a boil. Add the cherries and bring to a boil again.
Transfer the cherries to a bowl and keep the syrup into the pan and refrigerate them separately overnight. On day 2 you'll add 100 grams more sugar to the syrup and bring to a boil again.
Add the cherries and bring to a boil again. Let the cherries and syrup cool off completely. Transfer the cherries to the bowl and refrigerate them overnight again, separately.
On day 3 you'll add the remaining 100 grams of sugar and bring the syrup to a boil again. As soon as it starts to boil you'll add the cherries again, and bring to a boil.
Add the remaining 6 tablespoons of amaretto and let it cool off again. Refrigerate the cherries inside of the syrup, this time for 2 days. This way the flavours will get enhanced of this amazing syrup cherries.
Place the cherries in syrup onto the heat again, this time you'll let it simmer until it has become thick and even more syrupy. Meanwhile make sure you have you're jars ready to get filled.
You can get them sterile by easily boil them in boiling water for a few minutes. Divide the cherries and syrup over the jars while they're as hot as possible, turn the lid on and let them cool off for half an hour while they're upside down.
After that, you can turn them back again and let them cool off completely. Now the cherries can be stored for a very long time, if they're kept in a dark place with the least temperature variations.