Homemade Luxardo Cherries Food

LUXARDO CHERRIES RECIPE

Steps:

• To a medium saucepan (don't turn the heat on yet), combine the sugar and vanilla bean caviar. Rub the vanilla bean with the sugar until it's evenly distributed throughout-don't be shy to use your hands! Turn the flame to medium, add the cinnamon stick, pinch of nutmeg, juice from 1 lemon and water. Bring the mixture to a simmer, cover, and allow to cook for 5 minutes.
• Turn the heat down to low and add the cherries. Cook the cherries at a simmer for about 3 minutes, until they're slightly softened. Remove from the heat and stir in the luxardo liqueur. Allow the mixture to cool completely.
• If you're not canning, then feel free to fill up a few jars with the cherries and liquid. If you are canning them, then be sure to bring a large pot of water to a boil. Gently drop in the jars and boil for about 1 minute. I followed the rules off of Weck Jars' website. Per their instruction, place on the tops, with the fastens and drop them into the boiling water. Bring the water back up to a boil and cook for at least 3 minutes. Carefully remove jars from the water and allow to cool completely. Remove the fastens.

HOMEMADE LUXARDO CHERRIES

Steps:

• Combine water, sugar, cinnamon, nutmeg, and salt in a saucepan, and bring it to a simmer. Stir occasionally as the sugar dissolves.
• Add the Luxardo Maraschino Liqueur and cherries. Stir to coat all of the cherries in the syrup. Cook for 5 minutes to soften the cherries slightly.
• Turn off the heat and allow the cherries to cool. Once cooled, store in the fridge in a tightly sealed jar.

HOMEMADE COCKTAIL CHERRIES

Steps:

• Boil cherry juice and sugar over medium-high heat with vanilla bean and seeds until reduced by half, about 8 minutes. Stir in Luxardo and bay leaf.
• Pour mixture over cherries.
• Cool, seal, and refrigerate at least 1 week.

CHOCOLATE-DIPPED LUXARDO CHERRIES

Steps:

• In a bowl, stir together sugar, corn syrup, 1 tablespoon water, and butter until a dough forms. Transfer to a work surface lightly dusted with confectioners' sugar and knead until smooth, dusting dough with more sugar as necessary, until no longer sticky. Scoop 1 teaspoon of dough into your palm and flatten into a 1-inch round. Place a cherry in center of round and wrap dough around cherry, pressing with your fingers, if necessary, to enclose. Gently roll between your palms until smooth. Repeat process with remaining dough and cherries. Make a small loop in one end of each length of wire, then insert a looped end into center of each cherry (loop will prevent wire from slipping out when dipping). Transfer to a parchment-lined sheet. Let stand, uncovered, until hard and dry, at least 2 hours and up to 1 day.
• Using wire stems to hold them, dip each cherry into chocolate, then lift and let excess chocolate drip back into bowl. Transfer to a parchment-lined sheet and let stand until chocolate is hard and dry, about 1 hour. Serve, or store in an airtight container at room temperature up to 1 month.