Gastronomixs

Quick confit of cherries with lemon

Simple and tasty, and versatile enough to use in both desserts and savoury dishes. The cherries thicken in their own pectin, giving the result a lovely firm, almost jelly-like consistency.

Quick confit of cherries with lemon

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Ingredients

500

g

cherries, fresh and pitted

250

g

granulated sugar

50

g

lemon juice

 1

 

lemon zest

Preparation method

  • Quickly boil all ingredients together over high heat.
  • Stir occasionally with a spatula.
  • Use warm, or cool to allow the sauce to thicken somewhat.

Serving suggestions

  • As a component of a game dish. Venison steak or duck, for example.
  • As a component of a breakfast buffet. Delicious with yoghurt or quark.
  • As a component of a dessert with other cherry components, or with components of basil or raspberry.

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