“AMARENE” / Wild Black Cherry / Cherries in syrup

“AMARENE” / Wild Black Cherry / Cherries in syrup

Prunus cerasus or sour cherry is a bush or small tree attaining a height of 4-5 m with leaves that are somewhat hard and smooth, while the drupes are a more or less dark red with a skin that separates from the flesh. The flesh is very juicy, tart and sometimes a little bitter.
Perhaps originally from Asia Minor, the Romans became acquainted with it in the imperial era, a little after the sweet cherry, a species that was imported from Asia by Lucullus.
It is currently cultivated in various forms: the visciolone sour cherries, also called wild dwarf or amarelle cherries, which are slightly bitter, and the viscioline sour cherries, also called marasca or morello cherries, which have sharp-tasting flesh.
There are many forms within the above-mentioned varieties that are distinguished according to their vegetative characteristics and in particular the size of the fruit, colour of the skin and flesh, organoleptic properties, etc.
Fruit bearing is at its peak towards the 8th – 10th year from planting. This cultivation has both qualities and defects. The former include: easy, fast entry into production and abundance; the latter include: difficulty of adaptation of the plant to the ground, difficulty of pollination, high harvesting cost.

Luigi Lazzaris Company & Amarena Chreeies
Since 1970 Ice cream sales have risen considerably and the request for related products became urgent. For this reason, the Company Lazzaris entered this market with approximately 30 products specifically targeted towards the sales of ice cream, and one of these is the Amarena Cherry.
The company selects the finest amarene cherries which are grown in Emilia, and these are then cooked and candied to guarantee the complete consistency and aroma. Once the cherries have been candied they are immersed in the syrup made from amarena chrries and sugar and then packed accordingly. These cherries are an ideal complement to vanilla ice cream, but they also go well with all flavours of ice cream. The syrop cam also be used for "granite" (this is a crushed ice drink very popular in Europe - especially Italy) and for other thisrt quenching drinks.

Serving suggestions:
Whole or cut into small pieces over ice cream, add to yogurt in Sangria with fresh cream or topped off with “whipped cream”. Decorate cakes, use to fill crepes or spread over puddings Add to chilled grapefruit or pineapple, Add to shakes or Eat them as they come out of the jar!

“ thirst” quenchers
1/3 Amarena syrup, 2/3 cold water, chopped ice, decorate with whole fruit or slices of orange

2 parts fresh orange juice, 1 part Amarena Syrup, ice cold soda
To “warm” you up in cold weather!>br> 1 part Amarena Syrup, 4 parts cognac, decorate with orange peels
“after dinner drink”
1 part red vermouth 1 part dry vermouth, 2 parts vodka, finish with a dose of Amarena