Summer is with us once again, and it is cherry season in our part of the world.
Traditionally, this is the time to make cherry preserve in order to enjoy this wonderful fruit in the coming winter, but also to make various sweets containing cherries.
Making preserve is a simple procedure, but one that takes some time. Take 2 kilos of cherries, pitted, and 1.5 kg of sugar, along with the juice of two lemons. Take a large, tall pot, and cover the cherries in the sugar in it. Leave in a cool place for two or three ours for the cherries to seep out juice. Set it on low heat, stirring occasionally. Increase the heat gradually, until it comes to a boil. Remove the foam from the top. Keep the mixture on the stove top, eventually moving it to the oven, until the juice thickens to the desired consistency. Pour it into jars, leaving about a centimeter of space at the top, the put on lids, then sterilize the jars.
Another delicious use for the cherries is cherry sponge cake. Take about a quarter kilo of flour, 100 g of sugar, a cup of milk, 50 g of butter, two eggs, baking powder, and as many cherries as you want. Mix well the flour with the sugar, butter and baking powder, mix in the eggs, then add milk until you have a creamy dough. Line an oven tray with baking paper, then pour in the dough. Drop the cherries on top, then put into a medium heat oven. It should take about half an hour. Sprinkle confectionery sugar on top, then cut into squares once it has rested for a few minutes.