Cherry Paste
Ingredients
Directions
Prepare the cherries
Remove the stalks and stones from the cherries.
Place the cherries in a pan over heat and boil for a short time.
Remove from heat and pass the cherries through a fine sieve using a spatula.
Make the paste
Weigh the cherry pulp and add an equal weight of loaf sugar.
Clarify the mixture and boil it until it reaches a feather stage.
Mix the cherry paste with the sugar using the spatula.
Return to heat and boil again, then pour 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 flavour of the paste.
- Loaf sugar
- Adds sweetness and, when boiled down with the pulp, helps the paste set firm.
The step that matters
Boiling to the feather stage. Sugar concentration determines whether the paste sets. Boiling too little leaves it soft and sticky, while boiling too long makes it hard and brittle. Watch the mixture closely as it thickens.
“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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