To Dry Cherries.
Ingredients
Directions
The book says “a cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Weigh the cherries before stoning them.
Heat the stoned cherries over low heat.
Make the syrup
Remove cherries from the liquid and add sugar.
Let the mixture stand until the sugar dissolves.
Bring the mixture to a boil.
Dry the cherries
Let it cool completely or for 2-3 days in the syrup.
Strain the cherries.
Spread them on sieves to dry in the sun, on a stove, or in a 300°F (150°C) oven.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cherries
- Provide the fruit that softens with heat and then dries into a chewy texture.
- Lump sugar
- Sweetens the fruit and draws water out of it, helping it dry and keep.
The step that matters
Letting the cherries cool in the syrup. The cherries need time in the syrup so the sugar can draw water out of the fruit. Removing them too early leaves them wet, which slows drying and raises the risk of spoilage.
“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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