Servings: 2cups candied cherries, about 1/2 cup cherry syrup
1poundfresh or frozen cherries, pitted
1/4teaspoonpure almond extract
In a large heavy saucepan, combine the cherries, water, sugar and lemon juice. Heat over medium to medium high heat, until the liquid starts to boil.
Turn down the heat to a low-boil and cook, stirring frequently, for another 25 to 35 minutes, until the juice reduces to a syrup consistency. Remove from the heat, stir in the almond extract and allow to cool to room temperature.
Set a strainer over a bowl, and drain the cherries for at least 1 hour. Coarsely chop the cherries or keep them whole. Reserve the liquid and store the candied cherries and syrup separately in the refrigerator for up to 2 weeks. To use, fold either one into ice cream or drizzle as a topping. The syrup can also be used over pancakes or waffles.
Get two fantastic ice cream mix-ins with just this one recipe. Make sure to store the candied cherries and the syrup separately, and use the syrup beyond ice cream. Think pancakes, waffles, cake, brownies!