Candied Cherries
From The Perfect Scoop by David Lebowitz.- Ingredients:
- 1 lb. cherries, fresh or frozen
- 1 1/2 c. water
- 1 c. sugar
- 1 Tbsp. freshly squeezed lemon juice
- 1 drop almond extract
Remove the stems and pit the cherries. Heat the cherries, water, sugar, and lemon juice in a large, nonreactive saucepan or skillet until the liquid starts to boil.
Turn down the heat to a low boil and cook the cherries for 25 minutes, stirring frequently during the last 10 minutes of cooking to make sure they are cooking evenly and not sticking.
Once the syrup is reduced to the consistency of maple syrup, remove the pan from the heat, add the almond extract, and let the cherries cool in their syrup.
For use in ice cream: Drain the cherries in a strainer for about 1 hour (reserve the syrup for another use). Coarsely chop the drained cherries and fold them into 1 quart of ice cream as you remove it from the machine.
Can be kept in the refrigerator for up to 2 weeks.
Makes 2 cups.