Amaretto cherries

Ingredients for 1 servings:

• 1 ½ kg sour cherries, dark
• 1 lemon(s), untreated
• 500 g rock candy
• 1 vanilla pod(s)
• 250 ml Amaretto
• 250 ml rum (54% vol.)

Instructions

Working time approx. 1 hour; Rest period approx. 21 days; Total time approx. 21 days 1 hour

Wash the cherries thoroughly and drain. Then remove the stems and pit them over a bowl. Place the cherry stones and juice in a sieve and let them drain over the cherries. Brush the lemon thoroughly under hot running water, dry it, and peel the zest very thinly. Then cut the zest into very fine strips. Squeeze out the juice. Crush the rock candy between two sheets of parchment paper using a meat tenderizer or a hammer, not too finely. Mix the cherries, lemon juice, lemon zest, and sugar in an earthenware bowl. Cover the cherries and leave them in a cool place overnight—but not in the refrigerator. The next day, the rock candy should be completely dissolved. The next day, halve the vanilla pod lengthwise with a sharp, pointed knife, then cut it in three crosswise halves. Place two pieces in each of four glasses. Layer the cherries in the bowl and distribute the juice evenly over the cherries. Mix the Amaretto and rum and pour over the cherries. Seal the jars, label them, and store in a cool, dark place. The cherries must infuse for at least 3 weeks before first consumption. Shelf life: approx. 6 months. Delicious with: vanilla ice cream, panna cotta, vanilla cream dishes, and tea.