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Dessert

To Dry Morella Cherries

This recipe dries Morella cherries by sugaring and simmering them.

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 stems from the cherries; do not stone them.

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

  3. Sprinkle the sugar over the cherries and let them stand for 30 minutes.

Cook and dry

  1. Gently transfer the cherries to a preserving pan and simmer softly for 5 to 7 minutes.

  2. 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

Morella cherries
Provide the fruit that is concentrated and dried into a chewy, flavourful preserve.
Powdered sugar
Draws moisture out of the cherries and sweetens them, helping them keep as they dry.

The step that matters

Simmering the cherries softly. Simmering gently keeps the cherries whole and plump rather than bursting, because vigorous boiling breaks the skins and cooks the fruit to mush before the sugar has fully penetrated.

“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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