In short. Three kilos of cherries, a kilo and a half of sugar, a piece of cinnamon, and an hour and a half on the heat. The one that goes inside pastatelle.
Cherries from the Murgia are one of the region’s better-kept secrets, and there is a short window in which there are far too many of them.
Ingredients
- 3 kg of cherries
- 1.5 kg of sugar
- a piece of cinnamon
- a small glass of cherry liqueur, optional
Method
1. Preparation. Take off the stalks, wash the cherries and stone them.
2. Cooking. Put them in a large stainless steel pan with the sugar and, if you like, the cinnamon. Cook for an hour and a half, skimming the foam as it rises.
3. Finishing. When it has the right consistency, add the liqueur if you are using it, stir and take off the heat.
4. Potting. Pot while still hot, up to 1 cm from the rim, and close.
Used in pastatelle. More on the preserves page.
