The summer begins soon, the heat already arrived and the seasonal fruits go with it: peaches, cherries, apricots … In the last few days I am cooking, potting, labelling preserves… I decided to do something a little more original, something to use as topping for ice cream or cheese, especially the soft ones: the Balsamic Vinegar Sour Cherries. I picked up a bag of sour cherries last Sunday in the Apennines, right mature to be transformed into a delicious topping. Make it is really simple, it only takes some time to macerate the sour cherries, but it is necessary to let them release their liquid.
Ingredients for a medium jar:
500 gr sour cherries, washed and pitted
250 gr granulated sugar
2-3 tablespoons Balsamic Vinegar of Modena IGP
Put the sour cherries in a glass bowl, add sugar and mix well. Put a lid on or the film and stand in the fridge for 24 hours, mixing occasionally. The next day filter the liquid, simmer it for twenty minutes in a gentle heat, then add sour cherries and the balsamic vinegar; I used the Acetaia Leonardi’s Balsamic Vinegar of Modena IGP, this is perfect for cooking. You feel free to add it as you please, I used 3 tablespoons, the result seemed to me balanced, not too sweet, not too sour, they exalt mutually. Cook gently turning for about ten minutes, then pour it into a sterilized glass jar, close and cool upside down to get the vacuum.