All About Amarena Cherry (In That Iconic Jar)

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Monchou cake with amarena cherries, a classic that has been enjoyed at Dutch birthday parties for years. The sweet red cherries in sugar syrup are the guilty pleasure of Jan and everyone and we understand that Jan. The sweet, red flavor bombs have been sold for years in their iconic pot, but what are those amarena cherries anyway? And what can you do with it?

Where do the amarena cherries come from?

Those red sweet bombs in that iconic Toschi pot come from Emilia-Romagna in Italy. You know, that province for foodies where the Aceto Balsamic, the ragù bolognese and the stuffed pastas come from.

The recipe for the sour cherries pickled in sugar syrup was created by Rachele Buriani, the wife of grocer Gennaro Fabbri. Her “Marena con Frutto” was the basis of this. In 1905 Gennaro brought the cherries on the market in a kind of ceramic vase with a blue-white decoration. He offered that vase to his wife as a thank you for the recipe and love.

Today you can recognize really good amarena cherries by the pot. It is often white with a red design (Toschi), but there are many other sellers who have unleashed their own creativity on the ‘vase.’

How are amarena cherry used?

We are probably all familiar with the monchou pie with amarena cherries, but the field of application of the cherries goes further than that. For example, some Italian nonnas pour some of the sweet cherries through their ragù. This makes it slightly sweet and syrupy.

In addition, you can of course also see the amarenakers often in patisserie, in ice cream or in cocktails. And also in savory dishes! So in the ragù, but also, for example, in sour meat or in an Oriental stew.

In addition, the cherries are also the ideal partner for cheese. In the south of Italy, a young cheesemaker has opened his own cheese bistro in the middle of nature. Here he makes gigantic blue mold cakes completely covered with amarena cherries. It goes without saying: that sweet-salt combination is of course delicious.

Make your own amarena cherry

Although easy to buy, you can also pickle the cherries yourself. This recipe by Tess van Patesserie describes how to do it.

Normal cherries are used in this recipe, because sour cherries are not easy to get in the Netherlands. But, as the recipe reads, you can also enjoy the sweet flavor bombs with normal cherries. You pit the cherries, after which you let them boil down gently with sugar, lemon juice, vanilla and almond extract and a dash of amaretto to taste.

Let the cherries infuse for at least six weeks before you can taste your homemade amarena cherries. Takes a while, but then you have something. And plenty of time to pick out or paint a ceramic ‘vase’ for storage. After all, you’re either a serious foodie or you’re not.

Source: Culy by
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