These are just heavenly over vanilla ice cream and topped with whipped cream or hot fudge.
INGREDIENTS:
1 lb fresh cherries, rinsed, stemmed and pitted
2 cups sugar
1/2 cup water
1/2 fresh lemon
1 cup apple juice
DIRECTIONS:
1. In a glass or non-stick saucepan, bring the sugar and water to a boil. Add the cherries and the lemon half. Reduce the heat to a simmer and cook until the syrup is red and slightly thick, about 20 minutes.
2. Cover and let stand 2 to 3 hours, or overnight.
3. Strain the cherries, reserving the syrup, and set them aside.
4. Discard the lemon half and add the apple juice to the reserved syrup.
5. Bring the syrup to a boil and cook for 5 minutes. Return the cherries to the syrup, reduce the heat and cook slowly until the syrup is thick, about 220*F on a candy thermometer.
6. Remove from heat and cool. The cherries can be stored in a tightly covered container for at least six months in the refrigerator.
Prep: 130 minutes
Cook: 45 minutes
Serves: 8