Dried Cherries
Ingredients
Directions
Prepare the syrup
Stone and pick the cherries.
Layer the cherries and powdered sugar in a pan, starting with a layer of cherries.
Let the mixture stand for three days.
Pour the mixture into a copper pan.
Boil it five or six times.
Let it cool.
Dry the cherries
Take the cherries out of the syrup.
Drain them.
Spread the cherries thin on hair sieves.
Place them in a hot stove to dry.
Turn them on clean sieves every eight hours until dry.
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 dried, carrying flavour and becoming chewy as moisture leaves.
- Powdered sugar
- Draws water out of the cherries through osmosis and sweetens them, helping preserve them.
The step that matters
Boiling the syrup several times. Repeated boiling concentrates the sugar syrup and helps the cherries absorb it gradually. Boiling too little leaves the fruit less preserved and more likely to spoil during drying.
“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.
More dried cherries recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.