To Preserve Cherries for Drying
Ingredients
Directions
Prepare the syrup and cherries
Stone the cherries.
Boil the clarified sugar in a pot until it reaches a snapping point.
Add the cherries and boil for 5 minutes.
Rest and finish
Let the mixture stand until the next day.
Drain the cherries.
Bring the syrup to a boil again and add the cherries.
Boil for 2 minutes.
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
- Kentish cherries
- The main fruit; it softens and takes on sweetness as it cooks in the syrup.
- Clarified sugar
- Forms a concentrated syrup that sweetens the cherries and helps preserve them.
The step that matters
Boiling the sugar to a snapping point. Sugar syrup must reach the snapping stage, where a drop hardens and snaps in cold water. Its concentration controls how well the syrup preserves the fruit and how firm the syrup becomes.
“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.
More preserved cherries recipes
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.