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Dessert

Brandied Cherries

A preserve of cherries soaked in simple syrup and alcohol, then dipped in melted fondant.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Brandied Cherries

Ingredients

Directions

Prepare

  1. Take an open-mouthed jar and fill it partway with simple syrup.

  2. Add alcohol until the desired strength is reached.

  3. Add preserved cherries to the jar.

Soak and coat

  1. Let the cherries soak until they have absorbed enough flavor.

  2. Remove the cherries and dip them in melted fondant.

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

Simple syrup
Provides sweetness and a syrupy liquid that the cherries soak in.
Alcohol
Adds flavor and aroma, and sets the strength of the soaking liquid.
Preserved cherries
Supply the fruit flavor and texture that absorbs the syrup and alcohol.
Melted fondant
Forms a sweet, firm coating over the soaked cherries.

The step that matters

Let the cherries soak until they have absorbed enough flavor. Soaking lets the syrup and alcohol diffuse into the fruit gradually. Removing the cherries too early leaves them weakly flavored, while the alcohol concentration determines how much flavor and aroma they take on.

“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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