Whole Cherries
Ingredients
Directions
Prepare the cherries
Shorten the stalks of the cherries.
Preserve the cherries as directed in the previous recipe.
Drain the cherries on sieves and dry them in the stove until you can handle them.
Roll the cherries in your fingers to make them round and smooth.
Apply 4 to 6 dried cherries to each cherry to make them appear larger.
Dry and store
Lay the cherries on tin plates with the stalks upward.
Lightly powder the cherries with fine powdered sugar and place them in the stove.
The next day, turn and powder them again.
When sufficiently dried, store them in boxes for use.
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
- Provide the fruit that is preserved, shaped and candied as the main product.
- Sugar
- Preserves the fruit and builds the sweet, dry candied coating as moisture leaves.
- Fine powdered sugar
- Dusts the drying cherries so their surfaces stay dry and non-sticky.
The step that matters
Turning and powdering the cherries the next day. Cherries left unturned can stick to the plate and dry unevenly. A second dusting of powdered sugar coats the surface again as the sugar syrup firms, keeping the pieces separate and evenly candied.
“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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