Real maraschino cherries......how to make them
- Thread starter firedogut
- Start date
and how do we make those big plump BURGANDY cherries that used to be in old fashioned burgandy cherry ice cream???
I took a recipe from Lidia Bastianich and made grapes in grappa- grapes macerated in grappa with a bit of sugar. She said the long you wait, the better.
That was in 1993. I think I'll bring some to the next mod get together.
That was in 1993. I think I'll bring some to the next mod get together.
Doesn't get any more simple than that.
I have taken dried cherries and Queen Anne cherries cut in half, poached in simple syrup drained and soaked in brandy for 6 weeks. Red cherries would give you a more traditional color but like the muted rose of the Queen Anne. That comes pretty close, and I think very good in home made ice-cream or over the top of a good vanilla. I put 'em in pound cake and that sort of thing too.
The idea of proper, rich fat maraschinos instead of those awful little decomposed red things you get makes me pine for a manhatten - thanks for the tip!
- Thread starter
- #9
I wish I could do this but maraschino is sadly unavailable up here.
where in Canada? I know the LCBO sold it at one time
http://www.lcbo.com/lcbo-ear/lcbo/product/details.do?language=EN&itemNumber=57448
Add a little Maker's to the cherry mix if you are going to use them for Manhattans. Or what every whiskey you use for a Manhattan, I prefer Maker's, but I am always willing to try some thing new.
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