Cherries in Ouzo Syrup

cherries in ouzo Syrup

Source:

Kuhn Rikon, Switzerland

(20 Minutes)

Makes 3 1/2 to 4 Cups

When You've Had Your Fill of cherries For Their Short Season But Dream ofMore Later, Suspending Them in an Anisey Syrup of ouzo And sugar is a Way toKeep Them, Stored in The Refrigerator, Halfway to Next Year's cherry Season.Use Them as a Topping For Pancakes or Ice cream, as a Side Sauce ForChocolate ancho chile Steamed Pudding Cake, or Spooned Directly Out of TheJar When You'd Like a Taste of cherry in November. Pernod or anisette WillDo as a Substitute For The Harder-to-Find, And More Expensive, ouzo.

Ingredients: ? Cup ouzo
 * 2 Pounds cherries, Pitted
 * 1 Cup sugar
 * 2 Tablespoons Freshly Squeezed lemon juice

Directions:
 * 1. Combine The Ingredients in The Pressure Cooker And Stir to Dissolve TheSugar a Bit. Lock on The Lid And Bring to Pressure Over High Heat, About 4Minutes. Immediately Remove From The Heat And Let Sit For 10 Minutes toFinish Cooking.
 * 2. With The Steam Vent Pointed Away From Your Face, Gently Release AnyRemaining Pressure. Remove The Lid. if Too Moist, Boil Until The Liquid isThickened And Syrupy But Still Pourable, 2 to 3 Minutes. RefrigerateOvernight, Covered, Before Using. Will Keep in The Refrigerator For up to 6Months.

Notes:

Excerpt From The Pressure Cooker Gourmet by Victoria Wise. Copywrite c 2003,With Permission From Harvard Common Press, 535 Albany Street, Boston,ma
 * 02118 Www.Harvardcommonpress.Com

This Recipe is From The April 2003 Chef of The Month Interview With VictoriaWise.

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 * Pressurecookerrecipes Y-Group