I'm wondering what the process is like to achieve the dense, candy like consistency in the Luxardo cherry? When I've made them myself (using Luxardo Maraschino liquer ;)), the cherries are very good but the fruit "meat" is still quite...fluffy, I guess.
1esproc42 karma
I'm wondering what the process is like to achieve the dense, candy like consistency in the Luxardo cherry? When I've made them myself (using Luxardo Maraschino liquer ;)), the cherries are very good but the fruit "meat" is still quite...fluffy, I guess.
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