To Dry Cherries
Ingredients
Directions
Prepare
Stone the cherries and save the juice.
Weigh the cherries and allow one pound of good brown sugar to three of the fruit.
Stew the cherries
Boil the cherries with the juice.
Put the cherries in and stew them fifteen or twenty minutes.
Take them out and drain off the syrup.
Dry and store
Lay the cherries in dishes to dry in the sun.
Keep the syrup to pour over a little at a time as it dries on the cherries, which must be frequently turned over.
When all the syrup is used, put the cherries away in pots, sprinkling a little powdered loaf sugar between the layers.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Brown sugar
- Sweetens the fruit and, as syrup, coats the cherries so they dry with a sticky, preserved texture.
- Cherries (in the method)
- Provide the fruit that is stewed in syrup, then dried to concentrate its flavour.
The step that matters
Turning the cherries while they dry. The syrup is added a little at a time and the cherries must be turned often so the sugar dries evenly rather than pooling and leaving sticky or uneven patches.
“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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