This can be served as a sweet, with thick cream to accompany. Or plunge 1–2 tablespoons of it into a glass of iced water, then drink the syrupy water and eat the fruit left at the bottom. Use an olive pitter to pit the cherries.

　　

Ingredients

2 pounds pitted sour or morello cherries

　　4 cups sugar

　　Juice of 1/2 lemon (optional)

　　

Step 1

Layer the pitted cherries and sugar in a large glass or earthenware bowl, and leave them to macerate and release their juices overnight.

　　

Step 2

The following day, pour the cherries and juice into a large pan and bring to the boil very slowly, stirring frequently to prevent them from burning. Let the cherries simmer in their own juice for about 1/2 hour, or until very soft, adding a little water only if necessary. If the syrup is still too thin at the end, remove the cherries carefully to glass jars with a perforated spoon and simmer for a few minutes longer, until it coats the back of a spoon. A little lemon juice is sometimes added during the cooking.

　　

Step 3

Pour into clean glass jars, let it cool, and close tightly.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf