Cherry Paste
Ingredients
Directions
Boil the cherries until nearly dry.
Add an equal weight of sugar to the cherry pulp.
Continue boiling until the mixture leaves the pan and adheres to the spoon.
Press the mixture into molds and let it dry completely.
Do not cover until it is fully 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 pulp and flavor that form the body of the paste.
- Sugar
- Adds sweetness and, once concentrated by boiling, helps the paste set firm enough to hold its shape.
The step that matters
Continue boiling until the mixture leaves the pan and adheres to the spoon. Sugar and fruit pulp must cook down until enough water evaporates and the sugar concentrates. Stopping early leaves a soft paste that will not set or hold its shape when pressed into molds.
“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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