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Brandied Morelea Cherries

Cherries preserved in brandy with sugar and optional spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Brandy and cherry work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 300 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Brandied Morelea Cherries

Ingredients

Directions

Prepare

  1. Cut off half the length of the stalks from the cherries.

  2. Place the cherries gently into clean, dry quart bottles with wide necks.

Add the flavourings and brandy

  1. Add ½ cup of pounded sugar candy to each bottle.

  2. Optionally, add cherry or apricot kernels or a small portion of cinnamon for flavor.

  3. Fill the bottles completely with French brandy.

Seal

  1. Cork the bottles tightly to prevent the fruit from shriveling.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Brandy + cherrytop 16% of all pairs
    Smell alikelow
    Cooked together300 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + cherrytop 20% of all pairs
    Smell alikelow
    Cooked together2,598 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ripe cherries
Provide the fruit that softens and flavours the brandy as it steeps.
Pounded white sugar candy
Sweetens the brandy and draws out flavour from the fruit.
French brandy
Acts as the liquid that preserves the fruit and extracts its flavour.

The step that matters

Filling the bottles completely with brandy. Fruit exposed to air can spoil or discolour, and the brandy must cover all the cherries to preserve them. Corking tightly keeps air out and prevents the fruit from shriveling.

Swap the cherry

The recipe marks cherry as optional. How well each one fits the dish's main ingredients (sugar, brandy):

  1. Vanillafits better
  2. Apricotfits better
  3. Raisinfits better
  4. Cherrythe original

Fit is the average pairing score against sugar, brandy. Candidates are from the same food group and used in at least 100 recipes.

“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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