Cherry Paste
Ingredients
Directions
Prepare the pulp
Boil the pitted cherries in a pan for a short time.
Remove from heat.
Pass the cherries through a fine sieve to extract the pulp.
Weigh the cherry pulp.
Make the paste
Add an equal amount of loaf sugar.
Clarify the mixture.
Boil until it reaches a feather stage.
Mix the cherry paste with the sugar using a spatula.
Return the mixture to the heat.
Boil again.
Pour the finished paste into molds.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ripe cherries
- Provide the fruit pulp that forms the body and flavor of the paste.
- Loaf sugar
- Sweetens the paste and, when boiled down, helps it set firm.
The step that matters
Boiling to the feather stage. Sugar concentration determines whether the paste sets firmly. Boiling too little leaves it soft and sticky, while boiling too long makes it hard and brittle, so the stage must be judged carefully.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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