Quoting Nancy Backus to Jim Weller <=-
you could use perry and pear slices instead.
Perry being a sort of pear cider, then...?
Exactly.
I don't think I've seen it around here at all
It has become popular in Canada in the past decade and is available
at almost every wine or liquor store, usually where the coolers and
premade cocktails are located.
Another fruity idea I came across in July when it was prime
cherry season that I plan to do next year ...
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: How To Make Cherry Pit syrup
Categories: Fruit, Syrups, Desserts, Beverages
Servings: 4
Cherry Pit Syrup
How to Make No-Waste, No-Fuss, No-Cook (No-Poison!) Cherry Pit Syrup
This easy no-cook syrup is based on whole cherry pits (not their
inner kernels!), so it's simple and safe to prepare.
For those of us who have a thrifty streak and like to make the most
of seasonal produce, there are any number of "hacks" to minimize
food waste. My favorite is to take scraps most people would throw
away and macerate them with sugar to create flavorful syrups, no
added liquids or cooking required.
That includes using citrus that has already been juiced and zested
to make a fresh, no-cook lemon syrup; dicing up pineapple cores to
make a golden pineapple syrup; and even repurposing mango pits and
peels for a fragrant mango syrup (for those who aren't allergic to
mango peels, anyway).
This cherry pit syrup adds to that list, helping me wring out every
drop of flavor that summer cherries have to offer, whether they're
of the sour or sweet variety. It's a technique that draws out flavor
from whole cherry pits and whatever wisps of fruit are still hanging
on to them, not noyaux (the inner kernels obtained from cracking
those pits open), so don't hit the panic button. We're not dealing
with any advanced level food safety issues here.*
* Not that I have a problem working with noyaux, aside from the
hassle involved in hammering each individual pit open to pick out
the kernel from the debris. The risks associated with them are
widely misunderstood and easily avoided with cooking, which will
neutralize the offending compound, namely amygdalin, a precursor of
cyanide. At any rate, this is neither here nor there for purposes of
this syrup, but our friends at the National Capital Poison Center
can explain more about the risks of consuming amygdalin from stone
fruits.
To most folks, cherry pits are an annoyance with no value of their
own, but that needn't be the case. Though they may not look like
much, those pits still have plenty of moisture and flavor that sugar
can coax out into a bright and colorful syrup.
If using sweet cherries, I'll sometimes include the empty husk of a
juiced lime (cut into small pieces) as part of the weight listed for
the pits, to furnish the syrup with a bit of acidity for balance.
It's an entirely optional step, but it's helpful for bulking up the
syrup when you're dealing with a low volume of cherry pits. Sour
cherries don't require the extra acidity, but if you'd like to add a
hint of lime or lemon flavor, it's still a nice touch.
With or without a citrus husk, the cherry pits and sugar will need
at least three hours to macerate, but that window can be expanded up
to 24 hours. The timing here is largely a matter of convenience, so
let your own schedule guide you.
When the cherry pits are swimming in syrup, strain the liquid
through a fine-mesh sieve into a small bowl. I like to season the
syrup with a pinch of salt, as well as a drop or two of rose flower
water and almond extract.
A little goes a long way with these potent aromatics, so take care
when measuring. While a few drops can bring out the full depth of
cherry flavor and aroma, an excess will be nothing but a
distraction. Subtlety is key here.
If you like, the pits can then be reused in a batch of cherry pit
whipped cream, where they'll still have plenty of flavor left to
impart. With cherry pit syrup and chantilly on hand, you're one
scoop away from a really special summer sundae.
In an airtight container, the syrup will keep for up to a month in
the fridge, and can be used as a stand-in for simple syrup in
cocktails and iced tea, as well as a flavoring agent for homemade
limeade or lemonade. Try it drizzled over stacks of French toast and
pancakes, or just splash some into a glass of club soda.
The next time you sit down to pit a million cherries for a cherry
pie, or stand over the trash ready to discard the pits left over
from roasted-cherry ice cream, think twice! A batch of this bright
and fruity syrup is only a few steps away.
STELLA PARKS AKA BRAVETART
From: Serious Eats
MMMMM-------------------------------------------------
Recipe to follow.
Cheers
Jim
... Cherry orchards delight in ways a cabbage patch can't.
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