To Dry Cherries with Sugar
Ingredients
Directions
Prepare and cook
Stone the cherries and weigh them.
In a preserving pan, combine the cherries with 12 ounces of powdered sugar.
Set the pan over medium heat and simmer gently for about 20 minutes.
Cool, drain and dry
Let the cherries cool in the syrup.
Transfer the cherries to a sieve and allow them to drain.
Lay the cherries singly on dishes to dry gradually.
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 main fruit; its flesh gives the finished dried cherries their chewy texture and flavour.
- Powdered sugar
- Sweetens the fruit and, as a syrup, draws water out of it to help preserve it.
The step that matters
Simmer gently over medium heat. Vigorous boiling can split and toughen the cherry skins and break the fruit apart. A gentle simmer lets the sugar penetrate slowly so the cherries stay whole and hold their shape as they dry.
“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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