Marena to Trifle With
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 1 1/2 kg marasca cherries
- 2 kg very fine powdered sugar
- cinnamon
- marena syrup
Instructions
- Stem the cherries and sun them for five or six hours.
- Cook with a little cinnamon until they release liquid, then add the sugar, stirring gently to keep them whole.
- When wrinkled and browned, remove and mix into the marena syrup of No. 727.