As cherry season draws to a close, I'm scrambling to get all I can out of this beautiful stone fruit. I have a huge penchant for Luxardo cherries, and with my last few precious pounds would like to attempt a homemade version.
My problem lies in that the internet in all of it's majesty, holds no answers for me. An endless google search reveals recipes that merely turn out mushy, wrinkled, or with a thin, watery syrup. These sad interpretations are tasty I'm sure, but could never hold a candle to the delicious bite and flavor that is a Luxardo cherry.
The ingredients are simple enough, it's really the technique that I'm looking for. Are Luxardos glaced? Candied? What gives them that perfect skin and sumptuous flesh that is unparalleled in the cherry world? Am I overthinking this?
Any one with answers for me will be known as a God among preservers.
bon appetit
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