![]() This will be used to soak the top of each cake round when assembling. Whisk the remaining two tablespoons of liqueur into the liquid and set aside to cool completely at room temperature.Pour the mixture through a fine mesh strainer into a heatproof bowl, stirring without crushing the cherries, to strain out about 1/4 cup of liquid. Cook until the liquid released by the cherries reduces and thickens significantly, about 10-15 minutes – the liquid should have a thickness similar to a thick pie filling. Stir in the cherries and continue stirring occasionally over medium heat.Whisking occasionally, heat until the sugar has dissolved and the liquid starts to bubble. ![]()
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