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To Preserve Cherries for Tarts

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

To Preserve Cherries for Tarts

Ingredients

Directions

  1. Prick each cherry with a needle three or four times.

  2. Place the cherries in a dish and sift sugar over them; let them sit overnight.

  3. The next day, make a hot syrup by boiling water and sugar together.

  4. Add the cherries to the syrup and let them soak for one day.

  5. Remove the cherries and boil the syrup until it reaches a strong consistency.

  6. Stir in a little brandy and mix it with the cherries.

  7. Once cooled, transfer the cherries to glass jars and cover them with bladder and leather.

  8. Store the jars in a cool place.

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

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

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

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