Dried Cherries
Ingredients
Directions
Remove the stalks and stones from the cherries using a quill.
In a pot, combine the cherries and clarified sugar.
Boil the mixture until it reaches the blown stage.
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
- Kentish cherries
- Provide the fruit that becomes the dried product, with their natural moisture and sweetness concentrated by cooking.
- Clarified sugar
- Syrups the fruit, drawing out moisture and adding sweetness while preserving the cherries.
The step that matters
Boil the mixture until it reaches the blown stage. Sugar syrup must reach the correct concentration to coat and preserve the fruit. Stopping too early leaves the cherries wet and prone to spoiling, while cooking too far can make the sugar hard and brittle.
“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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