Giulebbe di Ciliegie is a traditionally Tuscan dessert from the northern region of Garfagnana, an area rich in cherries, particularly of the sour and wild variety.
The term Giulebbe is actually derived from the Persian meaning gulab (a sweet concoction of fruits, flowers, honey, spices and sugar) rose water. Not only does it refer to the sweetness of the syrup but the joy experienced. In fact, someone who is in love could be referred to as “drowning in giulebbe”.
You are bound to love this delicious summer recipe. It is simple and quick to prepare so you don’t need to wait too long before you tuck in. Once it's ready, try the Giulebbe with a scoop of vanilla ice cream to compliment the fruity tones and sweetness of the dessert. But most of all, enjoy!
Serves: 6 people
Cooking time: 50 minutes
Ingredients:
500g cherries
150g sugar
20 ladyfingers
250ml double or whipping cream
1 tablespoon icing sugar
Alchermes, or another traditional red Florentine liqueur
2 teaspoons ground cinnamon
Vanilla bean seeds
Cherries for decorating
Method:
1. Wash and pit the cherries
2. In a heavy-based pan, add together the sugar, cinnamon, vanilla bean seeds and cherries. Cook on a controlled heat for about twenty minutes or until a syrup consistency forms. Then, remove from the heat and allow to cool. This is your giulebbe.
3. Divide the ladyfingers among six glasses or bowls. Pour over the Alchermes and allow the liqueur to soak in. Then pour over the giulebbe.
4. Whip together the cream and icing sugar to light and airy peaks. Dollop the cream on top of the giulebbe and decorate with more syrup or fresh cherries as you prefer.
5. Chill in the fridge until ready to serve.
Giulebbe di Ciliegie
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