To Dry Cherries Avith Sugar
Ingredients
Directions
Cook the cherries
Stone the cherries and place them in a preserving pan.
Add 6 ounces of powdered sugar for each pound of cherries.
Set the pan over moderate heat and simmer gently for 20 minutes.
Let the cherries cool in the syrup.
Dry
Transfer them to a sieve and, before they cool completely, lay them singly on dishes.
Dry the cherries gradually as you would with other fruits.
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
- Sweetens the fruit and, drawn into the syrup, helps preserve the cherries as they dry.
- Cherries
- Provide the fruit body, flavour and juice that form the syrup and the dried texture.
The step that matters
Lay the cherries singly before they cool completely. If the cherries cool fully in the syrup or are left in a clump, they stick together and dry unevenly. Laying them singly while still warm lets the surface dry evenly and keeps each cherry separate.
“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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