When you've had your fill of cherries for their short season but dream of more later, suspending them in an anisey syrup of ouzo and sugar is a way to keep 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 for chocolate ancho chile steamed pudding cake, or spooned directly out of the jar when you'd like a taste of cherry in November. Pernod or anisette will do as a substitute for the harder-to-find, and more expensive, ouzo.
- Contributed by Pressurecookerrecipes Y-Group
- Source: Kuhn Rikon, Switzerland
- Excerpt From The Pressure Cooker Gourmet by Victoria Wise. ©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 Victoria Wise.
- Preparation: 20 Minutes
- Makes 3½ to 4 cups
- Combine the ingredients in the pressure cooker and stir to dissolve the sugar a bit.
- Lock on the lid and bring to pressure over high heat, about 4 minutes.
- Immediately remove from the heat and let sit for 10 minutes to finish cooking.
- With the steam vent pointed away from your face, gently release any remaining pressure.
- Remove the lid.
- If too moist, boil until the liquid is thickened and syrupy but still pourable, 2 to 3 minutes.
- Refrigerate overnight, covered, before using.
- Will keep in the refrigerator for up to 6 months.