Over Memorial Day weekend, I couldn’t resist picking up a couple pounds of cherries were in the fridge and, since I was making a challah French toast already, I figured why not have a spiced cherry syrup to go with. I mean, making a fresh syrup isn’t too hard – remember this lovely blackberry syrup?
This recipe is so simple to put together – you can have it simmering on the stovetop in a hot minute and, if you want to take my advice, I’d make a double-batch. This spiced cherry syrup would be fantastic over ice cream, divine with a brownie, perfect with yogurt or *whispers* a spoonful or two by itself ala Nigella style. Don’t worry – no judgment here. Also – one extra helpful tip – pit extra cherries because you might find yourself doing a bit of “quality control.”
On to the recipe:
Gather the ingredients
Pitting the cherries is the most strenuous part
Cherries + Cinnamon = Match Made In Heaven (trust me on this)
Time to thicken – boil boil boil
Viola – now you know you want some right?
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