Amarena cherry in syrup

Cerise amarena au sirop

What it is

The amarena in syrup was worked out by Rachele Fabbri in Bologna around 1915, and the blue-and-white jar it still comes in was thrown in the same years by the Faenza ceramicist Riccardo Gatti. The fruit is a genuine sour cherry held firm in heavy syrup, not a sweet cherry bleached and re-dyed the way a maraschino is.

In the kitchen

Use the syrup — a spoonful on the plate under a semifreddo does more than the cherries themselves. If they must go into a batter, drain them an hour on paper first or the syrup bleeds grey streaks through the crumb.

Goes with

Mascarpone Dark chocolate Vanilla Cream Kirsch Hazelnut Coffee

Same species

Bergeron apricot Almond Almond flour Almond oil Amardine Apricot

Also used with

Maraschino liqueur

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