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Licor de guindas - Cherries' liquor

 
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Maestro Tomberi



Joined: 21 Aug 2009
Posts: 170
Location: Gijón, Asturias

PostPosted: Thu Nov 05, 2009 6:55 am    Post subject: Licor de guindas - Cherries' liquor Reply with quote

INGREDIENTS:

1 kg of cherries.
1 litre of liquor. (anis)
800 grs of sugar.
1 cinnamon stick & lemon peel. (optional)

Just pour all the ingredients in a closed recipient (such as a carafe). Let the whole mix macerate the very least 1 month (it can be macerated up to years) and shake it often to dissolve the sugar.

For those who haven't tried it, it flavour is very close to the Pacharán made in Navarra.
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Maestro Tomberi, creador de fantasía y surrealismo
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is
Moderator


Joined: 15 Aug 2006
Posts: 837
Location: Yaoundé

PostPosted: Thu Nov 05, 2009 7:42 am    Post subject: Reply with quote

Sounds good, M.T. You should start work on an Asturian recipe book. I know they exist, but your recipes sound very home-made and hearty.

Can you tell us what differentiates the anisette called 'La Asturiana' from other brands? Does it matter when you make your cherry liquor?

My father used to buy this stuff up in County Ponga when we were kids and we stayed there over the winter holidays. I still remember seeing those bottles around the house from the village of Sobrefoz.
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Maestro Tomberi



Joined: 21 Aug 2009
Posts: 170
Location: Gijón, Asturias

PostPosted: Sat Nov 07, 2009 11:35 am    Post subject: Reply with quote

Thank you very much; Is, however I think that would be many work. Altough if an editorial wants to give me the chance... Very Happy


I think there are some differences that would be interesting to know: The first one is what differenciates the anisette from other anis liquors, which is the graduation of eeach one: while anissettes properly named (such as Marie Brizzard [e.g.] contain a 17% of alcohol, while proper anis "aguardientes" contain around a 40% of it.

Besides this, what can difference trademarks like "La Asturiana" and "Anís El Mono" and other brands, I think the main difference could be the quality of the used grain or/and the following destillation processess...I can't think of much more about that.

At any rate the difference shouldn't be too significative.
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Raquel M



Joined: 30 Jan 2009
Posts: 608
Location: USA

PostPosted: Wed Nov 11, 2009 1:29 am    Post subject: Hi! Reply with quote

Hi!
I just wanted to be sure...you were talking about fresh cherries and
granulated white sugar or any other kind of sugar?
Thanks!
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Maestro Tomberi



Joined: 21 Aug 2009
Posts: 170
Location: Gijón, Asturias

PostPosted: Thu Nov 12, 2009 9:09 am    Post subject: Reply with quote

Yes. Both fresh cherries (this one is a must) and white sugar. This is the traditional way. However; as we use to say there may be as many recipees as houses in town, so you could try mixing white sugar with brown, or just brown sugar, as another sugegstion in order to give it another touch... The ingredients of your heart's content Smile.
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Raquel M



Joined: 30 Jan 2009
Posts: 608
Location: USA

PostPosted: Thu Nov 12, 2009 12:22 pm    Post subject: Reply with quote

I want to be sincere with you, to tell you the truth I read the recipe
and I want to make it with guava!

Quiero ser sincera con usted, para decir la verdad, yo lei la receta y
yo la quiero hacer con guayaba!
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Bob
Moderator


Joined: 24 Feb 2003
Posts: 1725
Location: Connecticut and Massachusetts

PostPosted: Thu Nov 12, 2009 1:17 pm    Post subject: Reply with quote

I've always understood guindas to refer to sour (Morello) cherries and cerezas to sweet cherries. Is it the sour cherries that are used in this recipe?
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Raquel M



Joined: 30 Jan 2009
Posts: 608
Location: USA

PostPosted: Thu Nov 12, 2009 9:34 pm    Post subject: Reply with quote

The " guindas" are sour....they are also called "Barbado's cherries".


Las guindas son acidas...son tambien llamadas " Barbado's cherries".
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Maestro Tomberi



Joined: 21 Aug 2009
Posts: 170
Location: Gijón, Asturias

PostPosted: Fri Nov 13, 2009 7:56 pm    Post subject: Reply with quote

Pueden ser lo mismo cerezas dulces o acidas. A estas últimas también se las conoce como "picotas"
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