Cherries. Cerises Au Caramel
Ingredients
Directions
Make the caramel
In a pan, heat clarified sugar until it reaches the height of caramel.
Remove from heat and dip each cherry by the stalk into the caramel.
Set and serve
Place dipped cherries on a lightly oiled copper sheet.
Cut off half of each stalk, then serve.
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
- The fruit that is coated, giving a juicy centre under a thin shell.
- Clarified sugar
- Caramelizes when heated and hardens as it cools, forming a glossy, brittle coating on the fruit.
The step that matters
Dip while the caramel is still fluid. As caramel cools it thickens and then hardens. Dipping soon after removing it from heat gives a thin, even, glassy coat. If it cools too far, the coating becomes thick and uneven.
“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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