In Greek: κεράσι γλυκό του κουταλιού, pronounced ker-AH-see too koo-tal-yoo
This is one of the most colorful of the spoon sweets (preserves served by the teaspoonful), turning a delightful clear red when finised. Use a cherry pitter, cherry stoner, or large sewing needle to push out the pits.
Ingredients:
- 2 3/4 pounds of fresh firm cherries (slightly underripe)
- 6 1/4 cups of granulated sugar
- 1 teaspoon of lemon juice
- 1/2 teaspoon of vanilla etract (optional)
Preparation:
Wash the cherries well. Remove stems and pits carefully, leaving the fruit intact, and set aside to drain in a colander. Combine water and sugar in a pot and bring to a boil over medium heat, stirring initially to prevent from sticking.
When the syrup thickens to the consistency of maple syrup, remove from heat and allow to cool slightly.
Add cherries to the syrup and bring to a boil over high heat. With a slotted spoon, skim off foam as it rises to the surface, then add the lemon juice.
Allow to boil for another minute (add vanilla if desired), and remove from heat. When thoroughly cooled, store in airtight glass jars.
- Note: I prefer this without the vanilla, but taste to see if you want the additional sweetness.
To serve, place 1 heaping teaspoonful of the cherries and syrup on a small plate. Cherry Spoon Sweet is always served with a glass of cold water.
