To Dry Morella Cherries
Ingredients
Directions
Prepare
Remove the stalks from the cherries but do not pit them.
Weigh the cherries and add an equal amount of powdered sugar.
Strew the sugar over the cherries and let them sit for 30 minutes.
Cook and dry
Gently transfer the cherries to a preserving pan.
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 candied and dried, with flesh that holds its shape when simmered.
- Powdered sugar
- Draws moisture out of the cherries and forms a syrup that sweetens and preserves them.
The step that matters
Simmer the cherries softly. Gentle heat lets the sugar syrup penetrate the fruit slowly while the skins stay intact. Boiling vigorously can split the cherries and make them collapse.
“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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