Preserved Strawberries
Ingredients
Directions
Prepare
Select the largest, best strawberries that are not overripe.
Weigh 1 pound of sugar for each pound of strawberries and set aside for syrup.
Sprinkle the strawberries with a little powdered white sugar.
Make the syrup
Make the syrup with the weighed sugar and let it cool.
Cook the strawberries
Place the strawberries in a bain-marie with the syrup made from the powdered sugar.
Scald the strawberries, then remove and let them cool.
Once cold, place the strawberries in the prepared syrup.
Simmer slowly until the strawberries look clear, then gently transfer them to glasses.
Finish the syrup
Boil and skim the syrup, then let it cool before pouring it over the fruit.
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
- Strawberries
- Provide the fruit that is softened and made clear by the sugar syrup.
- Loaf sugar
- Draws water out of the fruit and forms the syrup that preserves it and sweetens it.
The step that matters
Simmer slowly until the strawberries look clear. Slow simmering lets sugar syrup gradually penetrate the fruit and replace its water without boiling it apart. Rapid boiling tends to break the berries and make the syrup cloudy.
“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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