CookEat Recipe
Zuppa di Visciole
Layers of lightly rosolio-moistened toast and sour cherries cooked in a cinnamon-scented syrup.
Method
Steps
Step 1
Gather the ingredients: 600 g whole sour cherries, weighed before removing stones and stems; 200 g caster sugar, one-third of the original whole-cherry weight; 50 ml water, plus a small splash only if needed; 1 small cinnamon-stick piece, about 2 cm; 150 g fine white bread in thin slices, toasted; 45 ml prepared clear rosolio, such as Cedro rosolio.
Step 2
Remove the cherry stems and stones, retaining the fruit and any juice. Put the cherries in a saucepan with the water and cinnamon. Bring gently to a boil, then add the sugar. Stir very carefully so the cherries keep their shape.
Step 3
Simmer gently for about 10–20 minutes until the fruit has lost its raw character, is a little wrinkled and the juice is syrupy. Taste the syrup; the source’s working proportion is one-third sugar to whole-cherry weight. Remove and discard the cinnamon. Cool the cooked cherries and syrup promptly.
Step 4
Lightly brush or dip the thin toasted bread slices with the rosolio. Arrange alternating layers of toast, cherries and some of their syrup on a rimmed platter, building a gentle mound. Let the layers settle together for about 30 minutes, refrigerating while they rest. Serve cool or cold.
Step 5
For the biscuit version, replace the 150 g toasted bread with 150 g savoiardi and moisten lightly with the same rosolio; for the sponge version, use 150 g prepared plain pan di Spagna in thin slices instead. Layer with the same cherries and syrup. For a regular moulded presentation of any version, pack the layers in a smooth roughly 1 litre mould, cover and refrigerate for at least 3 hours before carefully unmoulding. This longer chill is additional to the stated platter-version duration. Refrigerate at 4°C or colder and use within 2–3 days.
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