Cherries in Ouzo Syrup
When you've had your fill of cherries for their short season but dream of more later, suspending them in an anisey syrup of ouzo and sugar is a way to keep them, stored in the refrigerator, halfway to next year's cherry season. Use them as a topping for pancakes or ice cream, as a side sauce for chocolate ancho chile steamed pudding cake, or spooned directly out of the jar when you'd like a taste of cherry in November. Pernod or anisette will do as a substitute for the harder-to-find, and more expensive, ouzo.
- Contributed by Pressurecookerrecipes Y-Group
- Source: Kuhn Rikon, Switzerland
- Excerpt From The Pressure Cooker Gourmet by Victoria Wise. ©2003, with permission from Harvard Common Press, 535 Albany Street, Boston, MA, 02118 www.harvardcommonpress.com
- This recipe is from the April 2003 Chef of the Month Interview with Victoria Wise.
- Preparation: 20 Minutes
- Makes 3½ to 4 cups
- Combine the ingredients in the pressure cooker and stir to dissolve the sugar a bit.
- Lock on the lid and bring to pressure over high heat, about 4 minutes.
- Immediately remove from the heat and let sit for 10 minutes to finish cooking.
- With the steam vent pointed away from your face, gently release any remaining pressure.
- Remove the lid.
- If too moist, boil until the liquid is thickened and syrupy but still pourable, 2 to 3 minutes.
- Refrigerate overnight, covered, before using.
- Will keep in the refrigerator for up to 6 months.