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Dessert

To Dry Morella Cherries

Drying cherries with powdered sugar and simmering.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Dry Morella Cherries

Ingredients

Directions

Prepare

  1. Remove the stalks from the cherries but do not pit them.

  2. Weigh the cherries and add an equal amount of powdered sugar.

  3. Stir the sugar over the cherries and let them sit for 30 minutes.

Cook and dry

  1. Gently transfer the cherries to a preserving pan.

  2. Simmer the cherries softly for 5 to 7 minutes.

  3. Drain the cherries from the syrup and dry them like Kentish cherries.

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

What each ingredient does

Cherries
Provide the main fruit, whose flesh softens and whose juice forms the syrup.
Sugar (powdered)
Draws moisture out of the cherries and sweetens them as they dry.

The step that matters

Simmer the cherries softly for 5 to 7 minutes. Gentle heat softens the fruit without bursting the skins. Boiling vigorously can break the cherries apart and make them lose their shape before drying.

“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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