Vyssino Glyko Tou Koutaliou Sour Cherry Spoon Sweet Recipes

VYSSINO GLYKO TOU KOUTALIOU: SOUR CHERRY SPOON SWEET

Steps:

• Wash the cherries well.
• Remove stems and pits carefully, keeping cherries intact.
• In a wide pot, lay the cherries in layers, covering each layer with sugar, until all the cherries and all the sugar have been used.
• Set aside for 3 hours.
• Add the water to the pot and bring the cherries and sugar to a boil over high heat. Skim off foam as it rises to the top with a slotted spoon. When the syrup thickens, add the lemon juice and allow to boil for another few seconds. Remove from heat and allow to cool.
• When thoroughly cooled, place in airtight glass jars to store.
• To serve, place 2 to 3 teaspoonfuls of the cherries and syrup on a small plate. Serve alone, with coffee, or as a topping on yogurt, vanilla ice cream, tarts, or other desserts. Sour cherry spoon sweet is always served with a glass of cold water. Note: If you plan to make Vyssinatha (non-alcoholic cherry cordial) that uses the sour cherry syrup, add an extra 4 cups of sugar to this recipe to increase the quantity of syrup.

SOUR CHERRY SPOON SWEET

Steps:

• Place the cherries in a colander under cold running water to rinse well. Transfer to a small mixing bowl and add 2 cups cold water. (The water should cover the cherries by about 1 inch.)
• Set aside to soak for 2 hours. Drain well, separately reserving the cherries and the soaking liquid.
• Place the cherries in a small heavy saucepan.
• Sprinkle the sugar over the top to cover the cherries.
• Add a pinch of salt along with the reserved soaking liquid.
• Place over high heat and bring to a boil.
• Lower the heat and simmer, without stirring, for 20 minutes.
• Brush the sides of the pan with a wet pastry brush from time to time to keep the sugars from crystallizing around the edges.
• Remove from the heat and set aside for at least 2 hours.
• Return the saucepan to high heat and bring to a boil, using a metal spoon to skim off any foam that rises to the top.
• Insert a candy thermometer into the pot and boil for about 20 minutes, or until the mixture reaches 230°F to 240°F on the thermometer.
• Stir in the lemon juice and boil for 1 minute.
• Remove the saucepan from the heat.
• Stir in the kirshwasser and vanilla and set aside to cool.
• When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.