Friday - - Food -

Prep time 30 mins Cook­ing time 50 mins Makes 1 litre

1 kg sweet, red cher­ries, halved and stoned 800g sugar Juice of 1 lemon ½ tsp cin­na­mon 70g sliv­ered al­monds ½ tsp al­mond ex­tract 1 tsp al­mond essence

Place the cher­ries, sugar, lemon juice and cin­na­mon in a saucepan and cook over low heat un­til the sugar has dis­solved. In­crease the heat and bring to the boil. Al­low to bub­ble gently for about 45 min­utes. Add the sliv­ered al­monds and boil for a fur­ther 5 min­utes. The mix­ture should have a sticky but slightly runny con­sis­tency. Re­move from heat, add al­mond ex­tract and al­mond essence and stir through. Al­low to cool slightly, then de­cant into 4 sterlised 250ml jars. This is a per­fect ac­com­pa­ni­ment to freshly baked scones with whipped cream.

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