Cherries glyko EN

 

It is justly the favorite glyko in Greece.

Great with ice cream or yogurt or on its own!

It is one of the few spoon glyko that I make every year and of course I do not forget my mother's advice, to shake the pot while it cools so that the cherries are filled with syrup.

In Greece we have tools to pit cherries but if you can't find one you can do it with a bottle and a chopstick.

Put the cherry on the mouth of the bottle and with the chopstick push the pit down. The pit falls into the bottle and we have the cherry ready for the glyko.

Ingredients:

2 kg of large, ripe and hard cherries

1 kg of sugar (I remove 2 tablespoons to add glucose)

1/2 cup of water

2 tablespoons glucose

Juice of one lemon

1 teaspoon vanilla extract

Wash the cherries and pit them.

Put them in a large pot (because the dessert foams a lot) with the sugar. Pour the water and leave them in the fridge overnight or for 8 hours.

Add the glucose, put the pot over medium heat and stir carefully so not to spoil the cherries and that the sugar melts evenly.

After it boils, add the lemon juice and boil the dessert over medium heat for at least 20-25'. If we have a thermometer it should reach 105°C.

If we do not have a thermometer, we must stop every 10 minutes, place a small amount of the dessert on a chilled plate  and leave it in the refrigerator for a while to see if we are satisfied with the composition of the syrup.

Carefully remove all the foam.

Add the vanilla.

Let the dessert to cool slowly and shake the pot at least 5 times during the process so that the cherries are filled with the syrup.

Fill jars with the glyko and keep it in the fridge for months.