Best Sour Cherry Spoon Sweet Recipes

SOUR CHERRY SPOON SWEET PRESERVE (VYSSINO GLYKO KOUTALIOU)

Steps:

• Wash thoroughly the cherries, remove the stems and drain them on some paper towel.
• Remove the pits from the cherries, being careful to keep them intact. Removing the pits can be a little tricky and you will need to use a cherry pitter. Do that over a wide pot, that you will use later to prepare the sweet, so that you can preserve the juices falling from the cherries. Place the pits into a bowl and add the water (1/2 cup).
• When done, place the cherries into the wide pot, that you have preserved the juices from the cherries and cover them with the sugar. Drain the pits from the water and pour the water also in the pot. Let them stand like that overnight.
• The next day, place the pot on the stove and bring to the boil over high heat. While the cherries boil, some white foam will probably surface on the water. Remove that foam using a slotted spoon each time it surfaces. When the syrup thickens, add the lemon juice and boil further for 30 seconds. To check if the syrup is ready, take some syrup with a spoon and let it drip over the pan. When the last drops start to drip, place a plate under the spoon and drip one two drops on different spots on the plate. If the syrup spreads on the plate, you should boil a little bit more; if the drops stand firm, then the syrup is ready.
• Remove the pot from the heat and allow to cool. In the meantime, wiggle the pot once in a while (5-6 times), to help the cherries puff and become bigger.
• Place into sterilized jars and cover when it cools down completely. Store into the fridge.

SOUR CHERRY SPOON SWEET

Steps:

• Place the cherries in a colander under cold running water to rinse well. Transfer to a small mixing bowl and add 2 cups cold water. (The water should cover the cherries by about 1 inch.)
• Set aside to soak for 2 hours. Drain well, separately reserving the cherries and the soaking liquid.
• Place the cherries in a small heavy saucepan.
• Sprinkle the sugar over the top to cover the cherries.
• Add a pinch of salt along with the reserved soaking liquid.
• Place over high heat and bring to a boil.
• Lower the heat and simmer, without stirring, for 20 minutes.
• Brush the sides of the pan with a wet pastry brush from time to time to keep the sugars from crystallizing around the edges.
• Remove from the heat and set aside for at least 2 hours.
• Return the saucepan to high heat and bring to a boil, using a metal spoon to skim off any foam that rises to the top.
• Insert a candy thermometer into the pot and boil for about 20 minutes, or until the mixture reaches 230°F to 240°F on the thermometer.
• Stir in the lemon juice and boil for 1 minute.
• Remove the saucepan from the heat.
• Stir in the kirshwasser and vanilla and set aside to cool.
• When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.

SOUR CHERRY AND LEMON ICE-BOX CAKE

Steps:

• Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
• For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
• Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
• For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
• To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
• Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
• Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
• Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.

SOUR CHERRY AND ALMOND SPOON SWEET

Steps:

• Preheat the oven to 500°F.
• Sterilize your 1 pint jar by putting it in the oven for at least 30 minutes. Carefully remove with tongs, and be careful not to touch the jar.
• Combine all the ingredients in a large pot. Bring to a simmer over medium-low heat, stirring gently but continuously. Reduce the heat to low and simmer, stirring often, for 8 - 10 minutes until the cherries are slightly wilted.
• With a slotted spoon, remove the cherries and almonds to a sieve over a bowl, but leave behind the cinnamon and star anise. Raise the heat to medium and reduce the liquid for 5 minutes. Pour in the cherry juices that have accumulated in the bowl, and reduce for another 5 minutes or until well-thickened.
• Remove from the heat and allow to cool. Remove the spices and discard. Stir in the cherries and almonds and spoon into a sterilized jar or jars.