To Dry Cherries with Sugar
Ingredients
Directions
Prepare
Stone the cherries.
Place the cherries in a preserving pan.
Add 6 ounces of powdered sugar for each pound of cherries.
Cook and dry
Set the pan over moderate heat and simmer gently for nearly 20 minutes.
Let the cherries cool in the syrup, then transfer them to a sieve.
Before they are cold, lay the cherries singly on dishes to dry gradually.
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
- Powdered sugar
- Draws moisture out of the cherries and forms a syrup that sweetens and preserves them.
- Cherries
- Provide the fruit that is concentrated, sweetened and dried into a chewy, glossy texture.
The step that matters
Laying the cherries out before they are cold. If the cherries are left to cool fully in the syrup, they can become soggy or stick together. Drying them while still warm lets moisture leave gradually, so they stay separate and take on a firmer, chewier texture.
“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.