Ingredients
1
1/4 lb fresh sour cherries, stemmed
1/2
tsp rose water (preferably French)
Directions
1.
Pit cherries over a bowl to catch any juices. Whisk together sugar and cornstarch in a 3-quart saucepan, then add water and any cherry juice, whisking until smooth. Add cherries and bring to a boil over moderate heat, stirring. Boil, stirring, 2 minutes, then drain in a sieve set over a bowl.
2.
Return juices to saucepan and simmer, stirring occasionally, until syrup is slightly thickened, about 5 minutes. Stir in rose water, then pour syrup over cherries in a bowl and cool.
4.
Thawed frozen pitted cherries (1 lb), including juices, may be substituted for fresh cherries.
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