Posts Tagged ‘Maraschino cherries’

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Another Bite of the Cherry

February 28, 2015

Cherry season is over in Australia, but it’s never too late for a rave.

It’s been a bumper season and I’ve had fun with red Bing cherries and white Royal Rainier cherries – and for the first time coffee cherries from my own tree. I’ve also grown cherry tomatoes, but that’s not such a happy story.

I’ve eaten them fresh, macerated them, folded them into a semifreddo, made cherry granita and added them to drinks.

I bought a heap of Royal Rainier cherries at Christmas and preserved them. They have an early, short season and I’m still enjoying the last jar, adding the cherries on top of gelato, sweetened ricotta or into a refreshing drink called a Cherry Muddler. I altered this Spiced Brandied Cherries recipe to half Brandy/half Solerno Blood Orange Liqueur to Italianise it and swapped the Bings for the Rainiers. One suggestion – buy a good cherry pipper. It saves all that hand-to-mouth business and the odd cracked tooth.

This is not the best photo of a jar of preserved cherries. 

Preserved White Cherries

So here’s something better.

Redheads in Jar

I snapped this odd display in a Sydney CBD optometrist’s window and have been dying to use it ever since. Strangely appealing I think.

Italy loves its preserved cherries. The Fabbri brand, founded in 1905 near Bologna as a distillery and still family-owned, is going strong selling its Amarena cherries in syrup (in the unmistakeable blue and white ceramic jars) world-wide.

The use of cherries on household furnishings and dress fabrics was popular years ago, but not so much these days. If you’re my vintage you probably had a frock or blouse with cherries on it. Unless you’re a male. Here’s proof that Christmas is cherry celebration time: a lovely dress made by my mother with cherries on the bodice. Hands off, Santa!AmbraXmas

It’s the last day of summer, and I’m hot and plan to cool off with this Cherry Muddler. So should you.

Cherry Muddler

You might also like this Maraschino Cherries recipe and blog post from the archives. 

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Maraschino: A Tale of Two Cherries

November 24, 2012

First it was lavender, ginger and gardening. Now I’m embracing fruit preserved in liqueur – and I’m a wee bit scared.

It was the grappa-soaked cherries accompanying the roast duck main that did it for me and I’ve been back to the Italian restaurant in Sydney twice now just for that dish.

Maraschino cherry posterThis image on my fridge door is suddenly more than a replica of an 1874 Luxardo Maraschino Liqueur poster – it’s a call to bottling and preserving. Luxardo is an Italian distillery famous for the production of the clear, almond flavoured liqueur made from marasca cherries. The small, sour cherries originating from Croatia are now also grown near Padova in north-eastern Italy where the distillery is based.

Most people are familiar with the maraschino cherry: garnish of choice on a Black Forest cake, bottom dweller in the classic Manhattan cocktail, child magnet* on a banana split. These garish red specimens bear no resemblance to the real Maraschino cherries that were once steeped in their namesake liqueur. The modern manufacturing process, invented by food scientists in the US, includes soaking in salt brine to remove their natural colour and flavour, pitting, more soaking in a sweetener for around a month before a final dip in artificial colouring and benzaldehyde (almond flavour) which was often confused with formaldehyde. And probably prompting a food critic to describe the cherries as “the culinary equivalent of an embalmed corpse.”

Real Maraschino soaked cherries are lovely but impossible to find now, with Luxardo selling their substitute preserved Marasca cherries in syrup, not liqueur. With the stone fruit season just round the corner in Australia, I’m suddenly very keen to try preserving local cherries in liqueur. I might even go one step further and try Stephanie Alexander’s cumquats in brandy.

Luxardo Maraschino liqueur bottleHere’s a recipe for Maraschino Cherries soaked in Maraschino liqueur (available at specialist liqueur suppliers such as Amato’s in Leichhardt) and worth buying for the raffia-wrapped green bottle alone.

* As I write this, a scene from Sergio Leone’s gangster epic Once Upon a Time in America (1984) comes to mind. The young boy buys a small cake to trade for his virginity, but decides to eat it instead, obviously tempted by the suggestive cherry atop the cream. I hope it was the real thing.

Luxardo bottle image: Jay Hepburn

I’ve just discovered that blogger pal Paola from ‘Italy on my Mind’ has written about cherries too. Here’s her recipe for a delicious Hungarian Cherry Cake.

Related posts about liqueurs: 

https://ambradambra.wordpress.com/2012/09/22/the-coffee-cocktail-murder-on-the-dancefloor/

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