Ciliege in sciroppo

Cherries preserved in syrup

Preparation info

  • Makes

    1.5 litres

    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

When there are cherries in abundance, they are preserved in syrup to keep for the months ahead when they are unavailable, and to serve as a quick, delicious dessert on their own, or with vanilla ice cream. Drained of their juice, they can be used to fill a baked tart case together with pastry cream or whipped cream. See note on preserving.