Dried Cherries
Ingredients
Directions
The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the cherries
Preheat the oven to 300 °F (150 °C).
Stone the cherries and place them in a preserving pan.
Strew plenty of loaf sugar among the cherries.
Simmer the cherries until they shrivel, then strain them from the juice.
Dry the cherries
Place the cherries in the cool oven to dry without baking.
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
- Form the main body of the dish, and their flesh shrinks and concentrates in flavour as they dry.
- Loaf sugar
- Sweetens the fruit and draws moisture out of the cherries, helping them shrivel and preserve.
The step that matters
Simmer the cherries until they shrivel, then strain them from the juice. Sugar draws water out of the fruit during simmering. If the cherries are taken off the heat too early they stay plump and wet, so they dry poorly in the oven. Straining removes the syrup so the cherries can dry rather than stew.
“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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