Previous works: We chose large, dark cherries almost black of the peck, not very mature, in seasoning.
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| Ingredients to make glazed and caramelized cherries: |
| 600 GR BIG BLACK Cherries, Picotas type 125 gr sugar 75 ml cherry brandy 2 cs vinegar modena butter |
Ingredients to make glazed and caramelized cherries:
2. We do not have a special bonestone for cherries, it would be very convenient, therefore we do it with olive (which is the same to squeeze garlic), although it presents problems, some result is achieved, but they are not very whole.
3. We use these amounts, calculated so that in a glass together with a sorbet it is a dessert of six guests.
4. But we put double each time. We put the cherries already boneless in a saucepan, sprinkle the sugar on them.
5. We water with the brandy mixed with the vinegar and let them macerate about two hours stirring from time to time.
6. In missing the brandy, Kirsh, it is replaced on the march by the famous cognac of chicken (Brandy Correntillo).
7. Put on the fire in the quite wide saucepan, and cook something, stirring until cherries begin to soften but whole if possible, about three minutes.
8. Go through a strainer and now put the resulting liquid alone, so that it evaporates and concentrating.
9. Already very concentrated and thick the resulting jelly add a butter punch and put the cherries again, take some turns that, if possible, release the liquid they have withheld and are somewhat glazed.
10. Presentation: At the time of using the cherries, they pass a little through non-stick pan with another butter pellet, only a few every time, in order to glaze them and caramelize them very slightly, and they will already be lists at all.
11. They should get hot to the table but beware that they don burn. Exquisite flavor and elegant coloration.
12. They are a dessert itself in a glass along with a sorbet or a mousse, and we also use for gateau basque filling, and decorate other desserts, for which it is preferable not to put them directly on the porcelain because when cooling they are stuck.
13. Very versatile in this ornament function can be put on both a flan and another fruit.
14. For these uses of ornaments, the most convenient thing is to have them frozen in small jars, and pass them through the pan in the necessary amount at the time of use.
15. for 6 diners.
