This lactose-free dessert is made by pressure-cooking pitted sour cherries with sugar until they become a thick syrup, then serving them with toasted walnuts instead of the traditional cream topping. Getting the syrup to the right consistency takes care: it should be neither too thin nor too thick.
Place the pitted sour cherries, sugar, lemon juice, and water in a pressure cooker.
Close the lid and cook for 20 minutes after the pressure cooker starts whistling.
Release the pressure and remove the lid. Simmer uncovered over low heat for 15 more minutes to thicken the syrup; it is ready when it lightly coats the back of a spoon.
Let the dessert cool to room temperature and serve with toasted walnuts.
Stir often while boiling the syrup uncovered to keep it from sticking to the bottom and burning. Remove it from the heat when it lightly coats the back of a spoon; if cooked too long, it will harden as it cools. Allergens: Contains tree nuts (walnuts).
Şerbeti kaşığın arkasını kaplayana kadar değil, tarifte yazandan çok daha uzun süre kaynattım ve tatlı soğuyunca adeta lokum kıvamına geldi, kaşıkla bile kesilmiyordu. Tarifte 15 dakika deniyor ama benim ocağımda bu süre en az 25 dakika olmalıydı, ölçüyü kendi ocağınıza göre ayarlayın.
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