To Dry Morella Cherries
Ingredients
Directions
Prepare
Remove the stalks from the cherries but do not pit them.
Sprinkle the powdered sugar over the cherries and let them sit for 30 minutes.
Gently transfer the cherries to a preserving pan.
Cook and dry
Simmer the cherries softly for 5 to 7 minutes.
Drain the cherries from the syrup and dry them like Kentish cherries.
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
- Morella cherries
- Provide the fruit that is concentrated and dried into a chewy, intensely flavoured result.
- Powdered sugar
- Draws moisture out of the cherries and dissolves into a syrup, sweetening and preserving the fruit.
The step that matters
Simmer the cherries softly. Gentle simmering keeps the cherries from bursting and breaking down. Sugar syrup must be drawn out and thickened without boiling hard, which would toughen the skins and make the fruit mushy.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.