Pawaru-Grahmata

№ 11V. nodaļa

Ķezberu sula

Cherry sauce

  • Makes about 450 ml
  • about 25 minutes
  • Melnraksts · vēl nav izmēģināts

1796Kesberu sulla.

Modernizētslpp. 227 · PDF 241

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Rub the sugar cubes over the lemon until they are yellow and smell of the peel, or rub the finely grated zest of half the lemon into granulated sugar.
  2. Crush the cherries in a large mortar, or in a bowl with the end of a rolling pin, until the flesh is pulped. Crack 10–15 of the stones as well and pick out the rest (our addition; see Notes).
  3. Put the cherries, cracked stones, lemon sugar and wine in a saucepan and simmer for 10 minutes.
  4. Press through a colander or coarse sieve into a clean pan, pushing through as much pulp as you can.
  5. Simmer for another 5 minutes, until slightly thickened, then stir in the ground cloves. Serve warm or cold.
  6. Plum sauce: make it the same way with 500 g ripe plums, halved, cracking a few of their stones.

Notes

What the book says vs. what we added

the book pounds the cherries with all their stones in a mortar, heats them with sugar rubbed on lemon, pours on white wine and lets it boil a while, presses it through a colander, boils it again and finally adds ground cloves. The amounts and times are ours.

Cherry stones

cracked stones give the sauce a bitter-almond flavour, which is what the book is after. The kernels contain amygdalin, which can release cyanide, so we crack only some of the stones and strain them out. If in doubt, leave the stones out and add 1–2 drops of almond extract.

Variation

the book adds that plum sauce is made the same way.

Serving

the book doesn't say. Fruit sauces like this went with puddings, and also with roast meat, game and tongue.

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