14 A feast of flavour Cherry Method l Wash cherries and pit themcarefullywith a cherry pitter or a bobby pin. l Place a layer of cherries in a pot, sprinkle with sugar and repeat the process until all cherries are placed in the pot. Leave them for 2-3 hours until they release their juice. l Addwater, shake andplace the pot over lowheat initially until sugar is dissolved. Then increase the heat and boil for about 5 minutes. Set aside. l The next day boil the cherry preserve again until the syrup sets. l Add the geranium leaves a few minutes before turning off the heat. Finally, pour the lemon juice over the preserve and boil for one or two minutes. l When the preserve has cooled down completely place in sterilised jars, seal and store away. Ingredients 1 kg Bigarreau Napoleon or dark red (Bigarreau Burlat) cherries 1 kg sugar ½ glass of water 3-4 geranium leaves or vanilla 1 tbsp of lemon juice
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