Candied Cherries

1. 1

   Remove the stems and pit the cherries.

2. 2

   Heat the cherries, water, sugar, and lemon juice in a large, nonreactive saucepan or skillet until the liquid starts to boil.

3. 3

   Turn down the heat to a low boil and cook the cherries for 25 minutes, stirring frequently during the last 10 minutes of cooking to make sure they are cooking evenly and not sticking.

4. 4

   Once the syrup is reduced to the consistency of maple syrup, remove the pan from the heat, add the almond extract, and let the cherries cool in their syrup.

5. 5

   Drain the cherries in a strainer for about 1 hour (reserve the syrup for another use).

6. 6

   Coarsely chop the drained cherries and fold them into 1 quart (1 liter) of ice cream as you remove it from the machine.

7. 7

   Candied Cherries can be kept in the refrigerator for up to 2 weeks.

No additional tips available.