Cherries. Cerises Au Caramel
Ingredients
Directions
Make the caramel
Heat enough clarified sugar in a pan to coat the cherries.
Remove the pan from the heat once the sugar reaches the height of caramel.
Coat and serve
Dip each cherry by the stalk into the caramel, one at a time.
Place the dipped cherries on a lightly oiled copper sheet or a slightly oiled grill to drain.
Cut off half of the stalks, then serve.
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
- The fruit that is dipped by its stalk and coated in a thin shell of caramel.
- Clarified sugar
- Melts and cooks to a caramel that sets into a glossy, brittle coating as it cools.
The step that matters
Remove the pan from the heat at the height of caramel. Sugar keeps darkening from residual heat after it leaves the flame. Taking it off at the right colour prevents a bitter, burnt flavour and a coating that is too dark or sticky.
“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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