Sour Cherry Preserve

 

 

 

 

Is June, it's time to pick sour cherry from the farm .  I've been lucky enough to find this family farm 1 hour drive distance from our home - in a matter of week, sour cherry will be gone especially only 1 place near by has this tree on their farm.

 

 

 

We were serious cherry picker, you know.  Within 2 hours we  picked so many cherries, blueberries also (surprise surprise) mulberries to bring home , as I always have plan on my head what should I do with this beauty!  Torshi and Moraba are the option, since our own Iranian - Indonesian family loves eat fresh bread with moraba.

 

Here is the simple recipe I'd like to share, hope you are lucky enough to get sour cherry on your hand otherwise regular cherry will work fine to, only reduce of sugar .

 

 

Sour Cherries Preserve - Moraba-ye- Albaloo

Ingredients :

11/2 lbs sour cherry

1 cup sugar

 

1 tbsp. rose water (optional)

 

Directions :

Wash, dry and remove pits from sour cherries

Add sugar to sour cherries and let them sit there for a couple of hours.

Place fruit and juices in a pot and bring to a simmer. Remove extra foam. Simmer for about an hour until the juices turn into syrup. Sometimes sour cherries have a lot of juice. You have two options if you are left with too much syrup. One option is to remove the actual fruit from the pot and reduce the remaining syrup. The other option is to save the syrup and and add ice and water for refreshing drink during hot summer day - all natural ingredients l !!

 

　

 

Pickled Sour Cherries - Torshi-ye-Albaloo

Ingredients :

1 lbs sour cherry

400ml white vinegar

2 tsp salt

100 gr sugar

2 fresh thyme sprigs

10 whole peppercorns

 

Directions :

wash and sort through the cherry carefully, discarding the leaves and trimming the stalk .

Place the vinegar and generous about 200ml water in a pan, add salt bring to boil than add rhe sugar, turn off the heat down , simmer about 10 minutes until sugar dissolve

Divide the cherries , thyme, between sterilized jar. Pour the pickling liquid over the top, allow to coll and seal. Allow at least 1 week before you trying your torshi (honestly this is the hard part)

Cinnamon & Hazelnut Meringue

 

I think this is the best meringue recipe I ever find ever, using the Swiss meringue method .. its so delicious ..and  the cook book is so highly recommend too , Ottolenghi - The Cook Book .. !!  Let's have a try but not recommend to bake this during summer time because a long hour of using the oven, try bake during winter only, it will. keep your room warm :))

 

 

 

Cinnamon & Hazelnut Meringue

Source : Ottolenghi - The Cookbook

Ingredients :
200gr free-range egg white (about 7)
260 gr superfine sugar
140 gr dark brown muscovado sugar
1/2 tsp ground cinnamon
30 gr unskinnd hazelnuts, coarsely chopped

Directions :
Pre heat the oven 225 F
Fill a medium saucepan with water and bring it to a light simmer
Place the egg white and both sugars in a heatproof bowl large enough to sit on top of the pan. Put in over the simmering water, making sure it doesn't actually touch the water, and leave it there about 10 minutes, stirring occasionally , until the mixture is quite hot (105F) and the sugar have dissolved into the whites.

Pour the whites into the bowl of a stand mixer fitted with the whisk attachment, and whip on high speed. Work the meringue about 8 minute, until the mix has cooled completely . When ready, it should be firm and glossy, and keep its shape when you lift a bit with spoon.

Sprinkle with cinnamon over the meringue mix and use a rubber spatula to fold it in gently.

Line a flat baking sheet or 2 depending on their size with parchment paper.
Have ready 2 large kitchen spoon. Use one of them to scoop up a generous spoonful of the meringue and the other to scrape this out onto the line pan, sprinkle with hazelnut

Place in the oven and bake for 1 1/4 to 2 hours. To check, poke them gently inside and look underneath . The meringue should be nice and dry underneath and still a little soft in the center.

Remove from the oven and leave to cool. Store in a dry place, but not the fridge, the meringue will keep for a few days.

 

Note :

ooh.. jeez, I think my mind is always somewhere else ... it was funny moment, until I saw pictures in this page again several days after I posting .. what the heck those book sitting there but accessori , no.. i don't mean that ... I was about to telling you about the novel that I read , i tell you that book is so recomended from me .. well, you know I am a big fan of James Petterson, but this book is kind of different than the series I read before .. the title is Suzanne's Diary for Nicholas ... I love the book .. I enjoy the book. Go to local library , get that book.. and read it .. i think you will like it as I do ..   Anyway, I found the movie from netflix .. I plan to watch the movie over the weekend , and see if I won't feel dissapointed as like before.. you know, sometime book is better than movie it self..