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Dessert

Whole Cherries

A preserved cherry dish made by drying whole cherries in a warm oven and dusting with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Whole Cherries

Ingredients

Directions

Prepare

  1. Shorten the stalks of the cherries.

  2. Preserve the cherries as directed in the previous recipe.

Dry and shape

  1. Drain the cherries on sieves and dry them in a warm oven until you can handle them.

  2. Roll the cherries in your fingers to make them round and smooth.

  3. Apply 4 to 6 dried cherries to each cherry to make them appear larger.

Finish

  1. Lay the finished cherries on tin plates with the stalks upward and lightly dust with powdered sugar.

Recipe from a historical cookbook (Internet Archive).

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

Cherries
Provides the fruit flavour and forms the body of the finished piece.
Sugar
Sweetens the fruit and helps preserve it.

The step that matters

Drying in the warm oven. Warm air removes surface moisture so the cherries can be handled and shaped without tearing or sticking. Drying too long leaves them hard and brittle, so stop once they are firm enough to handle.

“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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