anyone any ideas of good combinations of fruit and alcohol mainly to preserve the fruit.Wiśnia łutówka
, a.k.a. morello cherry
(Schattenmorelle, Shadow Morelle in German) - my favoured childhood fruit, very juicy, sweet-sour, almost black. See the picture of the fruits in German Wikipedia.
The famous German Black Forest cake, sold everywhere in North America, is not worthy its name if it is not made with true morello cherries. Regular cherries or "wiśnia szklanka (sour glassy cherry)" do not count. In Toronto stick to the German, Polish or Balkan bakeries to get the right fruit in the cake.The recipe:
Take ripe "wiśnie łutówki", but not too ripe. Cut off the stalks in the middle. Put them in a sieve and pour boiling water over them. Puncture them in two-three places with a wooden toothpick and arrange them in a jar. Add a little bit of cinnamon and few grains of coriander. Pour thick sugar syrup mixed with rectified spirit (%98 alcohol) to obtain resulting %33 alcohol. The proportion of sugar to water is 1:1; for example 300 gram of sugar to 300 ml of water for every 1000 gram of wiśnia. Put the jar at the sunny place for 4-6 weeks.
For the curious minds, there are four hypotheses for the derivation of the name morello cherry.
+ From Château de Moreilles, where supposedly, already in 1598, the sour cherries of this type have been bred in the garden of the castle. There was and there is a Château de Moreilles in France.
+ From Latin amarus, English morello, Italian for bitter AMARELLO. However morello cherry is just slightly sour but not bitter. Rather unlikely source.
+ Late Latin maurella (diminutive of "maurus", the Moor), which refers to the dark color of the fruit: The morello cherry is red-light during ripening, but when fully ripe, it is dark. Quite possible origin.
+ from Chatel Morel: the griot du Nord (Chatel Morel) is the French name of morello cherry. Most likely origin