Georgian Recipes

White cherry Muraba with hazelnuts is a preserve made with cherries, hazelnuts and sugar. Eaten as a dessert, it is usually made in June when cherries are ripe.

Ingredients: 2 kilos of white cherries (weight without stones), 2 kilos of sugar, 500 grams of hazelnuts (weight without shells), and two thirds tsp of vanilla.

Wash the cherries and remove stalks and stones.

Shell and chop the hazelnuts into pieces that can be inserted into the cherries. Insert a piece of hazelnut into each cherry.

Add 2 kilos of sugar to a deep pot and then add 500 ml of water.

Heat on a low temperature, stirring continuously until it forms a syrup.

Add the filled cherries to a deep pot and pour in the sugar/water syrup. Bring to the boil and allow to simmer on a low temperature for 3 hours, stirring occasionally.

Add the vanilla. Stir carefully and continue to simmer on a low temperature for 10 minutes.

Allow to cool until warm. Store in sealed jars in a refrigerator or in a cool, dark place.

Serving: Serve cold, as a dessert.

Enjoy your White Cherry Muraba with Hazelnuts!