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Dessert

Ditto, with Cherries

A cherry tartlet made by boiling cherries in sugar, draining, reducing syrup, and covering the tartlets.

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

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the cherries

  1. Remove the stalks and stones from the cherries.

Make the syrup

  1. Boil the cherries in the sugar without any water until they bubble.

  2. Drain the cherries and reduce the syrup.

Finish the tartlets

  1. Cover the tartlets with the syrup.

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

Sweet cherries
Provide the main fruit flavor and release their own juice, which mixes with the sugar into syrup.
Pounded sugar
Sweetens the fruit and draws out its juice to form a thick syrup.

The step that matters

Reducing the syrup. Sugar darkens and scorches quickly once the liquid has mostly evaporated. Reduce gently and stop when the syrup is thick, so it coats the tartlets without turning bitter or caramelised.

“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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