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Per preparare le ciliegie sciroppate per gelato o decorazioni: Lavare le ciliegie e privarle del picciolo e nocciolo, disporle in un contenitore basso e largo e cospargerle con 300 g di zucchero. Lasciare riposare 24 ore. Trascorso il tempo, separare le ciliegie dal succo che si è formato e filtrarlo riunendolo in un pentolino. Aggiungere 1 cucchiaio di zucchero, portare a ebollizione schiumare se necessario, poi versarlo sulle ciliegie. Ripetere questa operazione dopo 12 ore. Trascorso il tempo, portare nuovamente a bollore le ciliegie con il loro succo, riporle nei vasi, chiudere per bene la capsula e capovolgerli fino a raffreddamento.
I vasetti di ciliegie sciroppate si conservano molto bene in luogo fresco, secco e buio.
Ciliegina sulla torta
Cuochi d'artificio 27.05.2016, 16:55
Ricette in breve 27.05.16
RSI Food 30.05.2016, 10:41
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