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?
- 1 1/2 pounds of cherries (about 3-4 cups), pitted.
- 3/4 cup of granulated sugar (you can add more if the cherries are tart)
- 3/4 cup of water
- 1/2 cinnamon stick
- 1/4 – 1/2 teaspoon of almond extract (I tend to use less – just a hint of almond works perfectly)
- 1/2 teaspoon of vanilla extract
- 1 teaspoon of cornstarch
- 2 teaspoons of water
- In a medium heavy bottom saucepan, bring 3/4 cup of water and the granulated sugar to a boil and let boil for 5 minutes.
- Tumble in the pitted cherries and the cinnamon stick and let simmer for about 10 minutes or so.
- Add the almond and vanilla extracts and let simmer for an additional 2 minutes.
- Make a slurry of the cornstarch and the 2 teaspoons of water and whisk into the cherry syrup mixture to start the thickening process.
- Bring the mixture to a rapid boil for 1 minute and then remove from heat.
- Let thicken for a few minutes and enjoy!